Senai Roast

Name: Senai Roast
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons freshly squeezed lemon juice; Small ball seedless tamarind (or ½ teaspoon tamarind pulp); 1 cup (200 grams) rawa/suji (semolina flour); ½ cup (100 ml) vegetable oil; 1 tablespoon chana dal (split Bengal gram); 10 to 12 fresh curry leaves; 1 tablespoon raw rice; 1 teaspoon cumin seeds; 8 dried red chiles, stemmed and broken in half; 5 or 6 whole black peppercorns; 1 tablespoon fennel seeds; ½ teaspoon ground turmeric; 1¾ pounds (800 grams) yams, peeled and cut into 3-inch (7½-cm) fingers; 1½ teaspoons table salt

Roasted marinated yams

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I get many inquiries from vegetarians about meat substitutes, and I often suggest yams, which are dense and especially meaty when roasted like this.

Ingredients

½ teaspoon ground turmeric
1½ teaspoons table salt
1¾ pounds (800

Asia
India
Main course
Vegan
Spicy

Method

Place a nonstick saucepan over high heat and add 2 cups (400 ml) water, the turmeric, and 1 teaspoon of the salt, and bring to a boil. Lower the heat to medium, add the yams, and co