Kandagadda Vepudu

Method

1. 1

   Prepare yam: Peel 300g kandagadda (elephant yam). Cut into thin 5mm slices. Rinse well — yam can cause itching if handled without water.

2. 2

   Parboil: Boil yam slices in salted water with half tsp turmeric for 8-10 minutes until just tender. Drain and pat dry.

3. 3

   Make dry spice mix: Mix together 2 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and salt.

4. 4

   Coat yam: Toss the parboiled yam slices in the dry spice mix to coat well.

5. 5

   Heat oil: Heat 3 tbsp oil in a wide pan.

6. 6

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves, 2 dried red chillies and a pinch of asafoetida.

7. 7

   Fry coated yam: Add the spice-coated yam slices to the tempering. Spread in a single layer.

8. 8

   Fry until crispy: Cook on medium-high heat 5-6 minutes without stirring until the bottom is crispy. Flip each piece and fry another 4-5 minutes.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Kandagadda vepudu should be crispy and well-spiced. Serve with steamed rice and dal.