This side dish is made with Senai (Yam) by frying in a skillet and can be served as a side for rice. You can also try the Pavakkai Tawa Fry and okra tawa fry.
Pavakkai (Bitter gourd) Tawa Fry
Difficulty: EasyThis side dish made by frying bitter gourd (Pavakkai) along with some Indian spices.
Okra tawa fry
Difficulty: EasyThis skillet (tawa) fried side dish is made with okra, lemon juice and other Indian spices. This goes well with hot rice along with sambar.
Senai (Yam) Tawa Fry
6
servings5
minutes20
minutesThis side dish is made with Senai (Yam) by frying in a skillet and can be served as a side for rice.
Ingredients
Senai (Yam) – 1 big piece
Sambar Powder – 2 teaspoons
Red chilli powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Rice flour – 2 teaspoons
Asafoetida Powder – two pinches
Thick Tamarind juice – 1 or 2 teaspoons
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Oil – 3 to 4 tablespoons
Directions
- Wash well and remove the skin from Yam. Slice it into 3 to 4 inch thin square pieces.
- Put it into boiling water along with little turmeric powder and salt and allow to cook for few minutes. When it is 3/4th cooked, immediately remove from water and place it in a plate. Make sure it should not be overcooked, otherwise when you fry, it will break and become mushy.
- In a plate put sambar powder, red chilli powder, turmeric powder, rice flour, asafoetida, salt and tamarind juice. Mix well and make a paste if necessary adding little water. To this gently place the cooked yam pieces and coat it with the paste.
- Heat a skillet (preferably a heavy “Dosai Kal”) and add the oil.
- Take the masala coated yam pieces and arrange it on the tawa in single layer.
- Put some curry leaves on top of it.
- Allow to cook on medium flame for few seconds. Turn each piece separately and cook other side also. Then again turn it and cook.
- Repeat this till both the sides are fried well and it become golden brown.
- Goes well with Sambar/Rasam Sadam.
Recipe Video
Notes
- You can fry these without boiling also. In that case it will take more time for cooking. Also you can add little garam masala in the paste if you like.