Preparing the Yam

Begin by washing the elephant foot yam under running water for 2-3 minutes. This helps in thoroughly removing any mud or dirt attached to its surface.
Carefully peel off the yam’s skin using a vegetable peeler or a sharp knife. Ensure you handle it gently to prevent any cuts or bruises to the yam.
Once peeled, dice the yam into a uniform half-inch thickness. This ensures even cooking and roasting.

Blanching the Yam

Place the diced yam in a pot filled with water, ensuring the pieces are submerged.
Bring the water to a boil and let the yam pieces blanch or half-boil. Add tamarind. Add half the salt. Once done, drain the water and set the yam aside.

Marinating the Yam

Combine the sambar powder, turmeric powder, and remaining salt in a mixing bowl. Mix a little water until you achieve a smooth, thick paste. Add 1 tbsp of oil.
Add the blanched yam pieces to the bowl, ensuring each piece is evenly coated with the spice paste.
Cover the bowl and let it marinate in the refrigerator for about 30 minutes. This allows the yam to absorb all the flavours and spices.

Roasting the Yam

Heat a non-stick pan over medium flame and add oil.
Once the oil is hot, carefully place the marinated yam pieces in the pan in a single layer.
Let them roast, occasionally turning until golden brown and crispy on all sides. The yam should be tender on the inside but crunchy on the outside.

Serving

Transfer the roasted yam pieces to a serving dish.
Serve them hot as a side dish with rice, sambar, or any other main course you choose.

Note

The yam can sometimes cause itching during preparation. If you’re sensitive, consider wearing gloves while handling and preparing it. Additionally, the spices can be adjusted based on your preference.
Relish the flavours of this traditional roast and enjoy the unique taste of Senai Kizhangu!