Elephant yam chilly dry is one of a delicious starter prepared with elephant yam, Suvarnagadde chilly dry is a great party food and brings a welcome change from routine Gobi Manchurian, one of the best starters you can prepare easily, do try and enjoy as a side dish or as a starter for any occasion.
Elephant yam – 300 gm
For marination –
Rice flour – 1 tsp
Turmeric – 1/4 tsp
Chilly powder – 2 tsp
Vinegar or fresh lemon juice – 2 tsp
For seasoning –
Onion – 2 no’s chopped
Garlic – 6 to 7 pods (crushed/chopped)
Green chilly – 2 no’s slit
Curry leaves – 3 springs
Chilly powder – 1/4 tsp
Turmeric – 1 pinch
Garam masala – 2 pinch
Pepper powder – 1/4 tsp
Spring onion – 2 tbs chopped finely
Soy sauce – 1 tsp
Coriander – 2 tbs chopped
Oil to deep fry
Remove the skin of the elephant yam, chop it to thin square shape medium slices, immerse in water immediately and set aside.
Add all the ingredients to marinate in a bowl,
make a thick batter, add little water, drain the water of chopped yam completely, mix with the mixture properly and set aside for 3 to 4 hrs.
After marination, heat oil in a pan,
Deep fry them to golden brown, fry until it is done/cooked, take care not to cook until crisp, deep fry it in 2 or 3 batches, (take care not to over crowd while frying), once done remove, drain the excess oil with a slotted spoon, put it on a kitchen tissue to absorb excess oil in it.
Keep all the ingredients for seasoning handy . Heat little oil in a shallow pan, when it is hot add crushed garlic, fry until raw smell evaporates from it,
Add chilies and curry leaves, saute, add onion fry until it turns to light brown, add chilly powder, turmeric and garam masala powder, saute until you get a nice aroma
Add soy sauce saute for a while, add deep fried yam into
Toss it well, remove from the flame, add pepper powder, chopped spring onion and coriander toss it once again,
Transfer the dish to a serving plate
Enjoy Suvarnagadde chilli dry as a side dish for sambar rice or Enjoy as a Yummy appetizer.