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Crispy Chenai (Yam) Suran Subzi
Method
- Remove the tough skin of the chenai and cut into small squarish pieces.
- Wash the pieces thoroughly.
- Heat oil in a pan and add mustard, udad dal and the red chillies.
- When mustard splutters, add the chenai, then add haldi powder, hing powder, salt according to taste and also the tamarind juice and allow to cook for a while.
- Yam takes a while to cook, depending on the intrinsic quality of the yam.
- Some yams cook faster and some take a long time.
- Close the kadhai with a lid and keep the gas on sim.
- Keep checking, when u find the yam is cooked, u can remove the lid and keep on sim till the yam get fried and crispy in the oil.
- Shallow roast in sim heat till crisp.
- Do not cover/close the pan.
- The Chenai upperi as it is known down south tastes yum.
- You can serve it with rice and sambhar/Rasam.
Ingredients:
chenai - 1 kg (yam)
red chillies - 4 or 5 pieces
hing powder - 1/4 tsp
haldi powder - 1/2 tsp
mustard seeds - 1 tsp
udad dal - 1 tsp
tamarind - 1 small lemon size ball
oil to fry - 1 cup
salt to taste
chenai - 1 kg (yam)
red chillies - 4 or 5 pieces
hing powder - 1/4 tsp
haldi powder - 1/2 tsp
mustard seeds - 1 tsp
udad dal - 1 tsp
tamarind - 1 small lemon size ball
oil to fry - 1 cup
salt to taste
