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Yam & Potato Roast (Senai/Suran Roast)

Sanghi's picture
Yam Roast is a spicy, crispy dish. Yam is called Senai kizhangu in tamil and suran in hindi. Its very healthy and tasty dish. Enjoy!!!
Ingredients
  Yam 4
  Potato 1
  Turmeric powder 2 Teaspoon
  Red chili powder 4 Teaspoon
  Garam masala powder 3 Teaspoon
  Fennel seeds 2 Teaspoon
  Curry leaves 2 Tablespoon
  Salt To Taste
  Oil 1 Cup (16 tbs)
Directions

1. Steam cook the yam and potato seperaately. Cool, unpeel and cut in to small pieces.
2. In a kadai, heat oil and add the fennel seeds and curry leaves, let it splutter.
3. Add the yam and potatoes and saute. Now add the turmeric, red chilly, garam masala and salt. Saute for 3mins.
4. In a medium flame, roast the yam by adding oil little by little and fry.
5. Roast cook for 15 mins till golden brown.

Tastes great with hot sambar rice!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Tamil
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Crispy
Method: 
Roasted
Dish: 
Dry Curry
Restriction: 
Vegetarian, Pregnancy
Ingredient: 
Vegetable
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
3
Subtitle: 
Yam & Potato Roast (Senai/Suran Roast)

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3 Comments

Radzie's picture
I somehow have alwayss been successful in keeping yam away from my diet. But this dish with potato was worth trying and it tasted good too. I love cooking it flavorful and spicy and so added pepper and coriander powder as well, and fortunately, ift didn't spoil the whole deal. Thanks for sharing the recipe Sanghi!
venkat iyer's picture
i USED THE RECIPEand found it to be extremely satisfying; I added a lot of olive oil too and braced the whole thing for a couple of minutes adding mustard seeds to furh=ther garnish it. Along with home made chappatis the meal was just glorious. Many thanks, indded. venkat iyer from basildon, uk
venkat iyer's picture
Here is another one from me; I wnder if you can broadcast it! I first used two tablespoonfuls of olive oil. When oil became slightly warm, I made a nixture of the following: one teaspoon of table salt, one t-spoon of jeera, one t-spoon of dhana powder, one t-spoon of sambar poder, one t-spoon of turmeric, two pinches of hing, I collected them all in a small bowl and mixed with a little water to avoid being burnt and poured it into the sauce pan at a low flame. In sed alarge baingan and cut it into large pieces. I also used three small potatoes, and a large carrot and cut these into small pieces along with red onions sliced, I put them all in the waiting sauce pan and stirred the whole thing with a little water. I covered the pan for 5 minutes and alter added two more tablespoonfuls of olive ouil and allowed it cook for about 6 minutes over a medium flame all the while allowing to simmer. Turned off the flame and after 10 minutes ate it with parotha, I wondeer if I can ask you to try this for the customers. Thanks