Ingredients

Elephant yam (Senai kizhangu)        500 gms
Salt                                                          to taste
Turmeric powder                                  1/2 tsp
Semolina (rawa)                                   1/2 cup
Oil                                                             to shallow fry

For the masala

Red chillies                                           6
Cumin seeds                                       1 tsp
Tamarind paste                                   1 tsp or a small lemon sized ball
Channa dal                                           1 tblap
Raw rice                                                 1 tblsp
Black pepper                                         1/2 tsp
Curry leaves                                           8-10
Salt                                                           to taste


Method

Peel and cut the yam into 1/2 inch thick and 3 inch long fingers and wash well.
Boil the yam fingers in water with salt and turmeric powder till half  cooked.
Drain the half cooked yam pieces, cool and pat dry with a kitchen towel.
Dry roast all the ingredients for the masala except the tamarind.
Cool and grind into a fine thick paste  along with the tamarind adding very little water.
Smear the masala on the yam fingers and refrigerate for 1/2 an hour.
Roll the yam fingers in rawa(semolina) and shake off the excess.
Heat oil in a shallow pan and fry the yam pieces in small batches over low heat till crisp and golden brown.
Drain excess oil in an absorbent kitchen napkin and serve hot with any sauce.