When I bought whole Senai Kizhangu I used half of it for Senai Kizhangu curry and the other half was sitting for a quite long time.I was thinking to prepare this fry on seeing rak's kitchen.
It was crunchy outside and soft inside.Now lets see how to prepare this yummy chips.When I took a photo of this and sent to my friends and relatives no one was able to identify that it was made out of Senai Kizhangu.Every one was telling it is french fries,sweet potato fry etc..
INGREDIENTS
Senai
Kizhangu/Yam
|
½
|
Sambar powder
|
1 tbsp
|
Tamarind
|
A big
goose berry size
|
Salt
|
To Taste
|
Oil
|
For deep
frying
|
Curry leaves
|
Few
|
Peel the skin of yam and wash it twice.Then chop it into thin slices.
Keep immersed in water until you finish slicing all the yam.
Extract thick tamarind juice.In tamarind juice mix yam,sambar powder,salt.
Allow it to rest for 30 mins.
After 30 mins it would have left more water.Squeeze out the excess water and collect the yam in a plate.
Heat oil and add the yam in a sprinkled manner.
Cook in medium flame and keep on stirring well.
Collect the yam chips in the paper towel.
At last fry some curry leaves and add it to the Senai Kizhangu chips.
It goes well with Sambar sadam,Curd rice or it can be had as a snack along with a hot cup of coffee.
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