Yam Rava Fry

Ingredients: 

• 300–400 g elephant foot yam (suran)
• Small lemon-sized ball tamarind (imli)
• Salt – to taste
• ½ tsp turmeric powder (haldi)
• 1 to 1½ tsp red chilli powder (lal mirch) – adjust to taste
• ½ tsp coriander powder (dhaniya)
• Semolina (rava) – for coating
• Oil – for shallow frying

Instructions: 

1. Preparation:
   • Before handling yam, apply a little oil to your hands or wear gloves as the raw yam can make your skin itchy.
2. Boiling the Yam:
   • Peel the yam and slice it into medium or slightly thick pieces (not too thin).
   • Pressure cook the slices for one whistle so that they are soft but not mushy.
   • Allow them to cool completely.
3. Making Tamarind Water:
   • Soak tamarind in warm water for a few minutes. Squeeze and extract the pulp, discarding any fibres. Pour this tamarind water over the boiled yam slices and sprinkle salt.
   •  Let it sit for 5–10 minutes.
4. Preparing the Masala:
   • After a few minutes, you’ll see some water collected at the bottom.
   • In this tamarind water, add turmeric powder, red chilli powder, and coriander powder. Mix to make a thick paste.
   • If it’s too dry, add a few spoons of water.
   • Coat the yam pieces evenly with this masala and marinate for another 10–15 minutes.
5. Shallow Frying:
   • Spread rava on a plate.
   • Take each yam slice and coat both sides well with rava.
   • Heat oil in a pan and shallow fry the yam slices on medium flame until they turn golden brown and crisp.
6. Serve:
   • Serve hot with rice and dal, or enjoy it as a crispy evening snack with a squeeze of lemon on top.