Senai kizhangu chips recipe
Senai kizhangu chips is a very very simple recipe and turns out great taste-wise. Learn how to cook without itchiness in it.
Servings: 2 cups
Ingredients
- ½ Elephant yam Senai kizhangu
- 1 tablespoon Tamarind Big gooseberry size
- 2 teaspoon Sambar powder
- Salt
- Oil - For deep frying
Instructions
- Peel off the skin of the yam and cut into big chunks firstly.
- Wash and keep immersed in water. Then chop the yam uniformly into sticks.
- To do this, firstly slice it into thin squares/ rectangles and then stack the slices and chop them to sticks as shown in the picture.
- Soak tamarind in hot water for 30 mins and extract a thick pulp from it.
- Mix the tamarind pulp, sambar powder, salt with the yam sticks and keep aside for 20 mins. You can add little turmeric as well if you want.
- After 20 mins, it would have left more water within.
- Heat oil and when oil is hot, squeeze out the excess water and sprinkle the yam in hot oil.
- Cook in medium flame with constant stirring and never leave it unattended as it gets easily browned towards end.
- Also keep turning while cooking now and then ensures even cooking.
- Drain from oil when the ‘Shhh…’ sound completely ceases and turns crispy. Drain over paper towel finally.
Notes
- Make sure you extract thick pulp from tamarind. Do not let it be watery.
- Also tamarind should be more, then only the itchy effect will not be there.
- You can make this fully crispy or crisp out and slightly soft from inside.
- Make sure the yam is chopped thin and equal sized, otherwise cooking time will vary accordingly.
- Takes some time to get cooked well.