Saturday, March 9, 2013

Yam Fingers

Once in a while, I stumble upon some truly wonderful recipes while trying to use left over masalas from some other recipe. Sometimes it is because I can never stick to recipes. I soon forget all about it because I never bother to note it down.

Yam fingers is one such experiment. Try it out and enjoy.

yam 1/2 kg
cornflour - 3 tbsp
salt to taste
For grinding:
urad dal - 3 tbsps
red chilles - 6
tamarind - size of 1/4 lemon wedge
chopped corriander leaves - 3 cups

1. Remove skin from yam and cut into desired size - here I have cut them into bite-sized fingers.
2. Steam the yam in a pressure cooker for 1 whistle - Or steam it any other way you want. Just make sure that the yam does not become too soft.
3. Roast the urad dal, tamarind and red chillies in a dry kadai and powder it.
4. Now add the corriander leaves and 3 tbsp of water and make a fine paste.
5. In a shallow vessel, add the cornflour, the ground paste and salt to taste and mix well.
6. To this mixture add the yam fingers and mix, so that all the yam is coated with the masala.
7. Marinate for about 15 minutes.
8. Deep fry in hot oil.

These yummy yam fingers can either be served hot with hot beverages especially good on a rainy day - or as a side dish with a meal.

Caution: You may sometimes find your hands itching real bad when you handle raw yam. The best way to remove the sting is to scrub your hands with sugar granules immediately after handling it.

Cooking Term: Marinate means to soak for 1/2 hour or more.

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