For the alphabet C, I chose chenaikilangu. Chenaikilangu is nothing but yam which is a root vegetable. We use this to make Yam roast, kola urundai and a baked version of the roast. But still hubby wants me to make it like one of his colleague’s wife. I have never met her and so I never even took note of this until one day when we visited my aunt’s place. She served us this roast which was so delicious. Both of us were praising her, while hubby told me that even his colleague’s wife made the same type of roast. I asked my aunt for the recipe and made it within the next week. We were so happy with the result.
There are some precautions need to be taken before using yam in cooking. After buying yam, let it age for 10 days. Fresh yam makes skin itchy and once consumed, it also makes your throat itchy. Using aged yam overcomes this problem. But still I have seen people whose skin goes itchy even by touching aged yam. So if you are one among the sensitive persons, use a pair of gloves while handling yam. Or after slicing yam, you can apply some sesame oil and wash your hands after ten minutes. That reduces itching. This roast uses a spice paste made with onions, cumin and red chillies which gives an unique taste to the roast. It takes a long time for the yam to be roasted, so keep flame medium low while it is cooking so that it doesn’t burn. It is best served when hot. So start preparing this half an hour before serving.
Chenaikilangu / Yam – 250 gm
Pearl Onions – 5-6
Cumin Seeds-1 tsp
Red Chilly- 5-6
Salt – to taste
Turmeric Powder – 1/2 tsp
In a mixer grinder grind together onions, cumin seeds and red chillies until it is smooth.
Remove skin of yam and slice it into 1″ cubes.
Heat oil in a tawa and add the yam cubes.
Sauté for a minute or two.
Add the ground masala and add turmeric powder and salt.
Cover and cook until the yam pieces are cooked and soft.
Now remove lid and keep on cooking until all the water content is evaporated.
Add more oil if needed.
Keep on stirring at regular intervals on low to medium flame until the yam pieces starts turning crisp.
Once all the yam pieces are nicely roasted and have changed colour, remove from flame and serve them hot as a side dish to rice.