Chenakkari (Elephant yam coated with a spice mix)

Mr. Chena(elephant yam) is a rough 'n tough guy. His hard brown exterior warns you that he will brook no nonsense. The skin that makes you itch is designed to keep you from discovering that he has a heart of goodness. If you persist and make him yield to the charm of your spices you will discover someone that's good enough to eat.....

What you need:
Elephant yam - a small one
Salt
Turmeric powder - 1/4 tsp

To make the spice mix:
Corriander seeds (dhania) - 2 tsp
Channa dal - 2 tsp
Red chilli - 2 (adjust according to taste)
Heat half a tsp of oil and roast all three ingredients until reddish brown. Let it cool and then powder. This powder keeps well for several days. You can make a large quantity and store it in an air tight container for later use.

To make chenakkari:
Remove the skin from the yam.....chop it into small pieces and wash well in several changes of water.
Add some water and pressure cook along with the salt and turmeric powder until two whistles. The yam should be well cooked but not mushy.
Drain excess water and keep aside.
Heat a tsp of oil in a kadai. Season with mustard seeds, urad dal and channa dal. When the mustard seeds pop, add in the cooked yam and spice mix. Stir well until all the yam pieces are coated with the spice mix.
Serve with rice or roti.

Note:

• The spice mix can be used with other veggies like brinjal and bell pepper.
• Cleaning the yam can make your skin itch. It's nothing to worry about, though......it will subside in a short while.