Yam Varuval

1. 1

   Prep and Boil the Yam

   • Peel the elephant foot yam and cut it into 1-inch cubes. Wash them well.
   • In a pot, add the yam cubes, enough water to cover them, 1 tsp tamarind paste, 0.5 tsp turmeric powder, and 0.5 tsp salt.
   • Bring to a boil and cook for 10-12 minutes, or until the yam is fork-tender but still holds its shape. Do not make it mushy.
   • Drain the water completely and set the yam aside to cool slightly.
2. 2

   Prepare the Masala and Marinate

   • In a large mixing bowl, combine 1.5 tsp red chili powder, 2 tsp coriander powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 2 tbsp rice flour, 1 tsp ginger garlic paste, 1 tbsp lemon juice, and 1 tsp salt.
   • Add 1-2 tablespoons of water, just enough to form a thick, smooth paste.
   • Add the boiled yam pieces to the masala paste and gently toss until each piece is evenly coated.
   • Let it marinate for at least 15 minutes.
3. 3

   Shallow Fry the Yam

   • Heat 1/4 cup of oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Carefully place the marinated yam pieces in a single layer, ensuring not to overcrowd the pan. You may need to do this in batches.
   • Fry for 8-10 minutes, turning the pieces every few minutes, until all sides are deep golden brown and crispy.
   • If you're garnishing with curry leaves, you can add them to the hot oil in the last minute of frying until they crisp up.
4. 4

   Serve

   • Remove the yam varuval from the pan and place on a serving dish.
   • Serve hot as a side dish with sambar rice, rasam rice, or curd rice.

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