Elephant foot yam fry recipe

INGREDIENTS:

1. Elephant foot yam (senai kizhangu) - 1/4 kilogram
2. Rice flour - 1/4 cup
3. Chili powder - 2 tablespoon (tbsp.)
4. Fennel seed powder - 1 teaspoon (tsp.)
5. Turmeric powder - 1/4 teaspoon (tsp.)
6. Crystal sea salt - 2 teaspoon (tsp.) + 1/4 teaspoon (tsp.)
7. Lemon juice - from 1/2 lemon

PREPARATION:

1. Slice elephant foot yam into 1 inch thickness pieces.
2. Add salt to elephant foot yam pieces and shake them well until is yam is coated well. Keep this for 10 minutes then wash yam pieces with water and keep the yam pieces aside.
3. Now boil and cook the elephant foot yam pieces in water for 20 minutes. Drain the liquid and keep it aside.
4. In a bowl add rice flour, chili powder, fennel seed powder, turmeric powder, salt, lemon juice, water as needed into a thick paste. Add the paste to the cooked elephant foot yam pieces and coat them well.
5. Heat a iron skillet and heat 4 tablespoon (tbsp.) of oil. Shallow fry the yam pieces both sides until they turn golden brown and serve. NOTE: takes 2 minutes each side.

NOTES:

1. Goes well with rasam