Yam Chops/Senaikizhangu Chops

The preparation method of Yam Chops is almost same as Chilli Parotta, except for chops we need to boil and fry the yam first before blending with the spices. Pressure cooking is the simplest way I feel for boiling the yam. Just cook for 3 whistles and it is ready. You can also boil it in a vessel separately if you don't like pressure cooking it. This goes well with rasam sadham or lemon rice or curd rice. You can find your own combination too!

Ingredients

Senaikizhangu - 1/4 kg
Fennel Seeds - 1 tsp
Cinnamon Stick - 1 small stick  
Onion - 1, thinly sliced
Tomato - 1, large size, chopped lengthwise  
Green Chillies - 1 or 2, slit lengthwise  
Curry leaves - 1 spring  
Ginger Garlic Paste - 1 tsp
Chilli powder - 1/2 tsp  
Coriander powder - 2 tsp
Cumin Powder - 1 tsp  
Pepper powder - 1 tsp  
Garam Masala powder - 1 tsp
Salt, hing and turmeric powder as per taste
Oil for deep frying - 2 or 3 tbsp. You can fry the yams in batches, if you can't do them all at once
Oil for seasoning
Coriander leaves for garnish

Method

1. Remove the skin of the yam and wash it well. Cube it into small pieces. Transfer it to a vessel and add salt and turmeric powder. Add water and pressure cook for 3 whistles and turn off the stove. Once the pressure subsides, drain the water and set aside.
2. Heat 2-3 tbsp of oil in a pan and fry the yams until they become bit firm. This helps not to turn the yam mushy while mixing it with all the masalas and also gives a nice taste to the dish. You can also skip this step for time constraints or health reasons and still the yam chops will taste good. Drain it in a paper towel.
3. Heat oil in a pan, add the fennel seeds. Once it starts spluttering add the cinnamon stick, curry leaves and green chillies. Saute and then add the sliced onions and fry until they turn transparent. Then add the ginger garlic paste and saute until the raw smell goes off.
4. Then add the tomatoes and all masala powders one by one, mix well and cook until the tomatoes turn mushy and oil starts separating out of the mixture. 
5. Add the cooked yam and mix well. Garnish with coriander leaves. Switch off the flame and keep covered for 2 minutes for the flavors to blend together. Enjoy with rice!

Yam Tawa Fry (Senaikizhangu Varuval)

Yam or Senaikizhangu is a fiber rich and low in fat vegetable. It also is said to have essential fatty acids which increases the good cholesterol level in the blood. The low glycemic index benefits people with diabetes, the cooling effect that it causes on the body suits people with hypertension. We can prepare a variety of dishes like kootu, poriyal, masiyal, roast etc. using yam. Yam at times may have an itchy feel, this can be removed by adding tamarind juice while cooking the yam. Now to the recipe!

Ingredients

Senaikizhangu/Elephant foot yam - 1/4 kg
Tamarind - 1 tbsp, extracted thick
Chilli powder -1 tsp
Sambar powder -1 tsp
Cumin powder -1/2 tsp
Turmeric powder - 1/4 tsp
Kadalai mavu/besan/gram flour -1 tbsp
Hing - a pinch
Salt as per taste

Method

1. Peel the skin of the yam and wash well. Cut into thick slickes, it should not be too thin nor too thick. 
2. Heat water in a pan, add the tamarind extract, turmeric and salt. When the water starts boiling add in the sliced yam pieces. Cook until they are 3/4th done i.e when you insert a knife or skewer it should come out without breaking the yam. Remove from water and place it in a plate. 
3. Add the chilli powder, cumin powder, besan flour and hing to the cooked yam. Mix well so that it coats evenly. Sprinkle few drops of water if necessary. 
4. Heat a dosa pan, drizzle few drops of oil all over and arrange the masala coated yam in single layer. Cook in medium flame until golden brown. Flip it to the other side and cook in the same way. 
5. Repeat the same process for the remaining yam slices too. Serve as a side dish for sambar/rasam sadham.