Ingredients:

• Chenai – 1 kg (yam)
• Red Chillies – 4 or 5 pieces
• Hing powder – 1/4 tsp
• Haldi powder – 1/2 tsp
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Tamarind – 1 small lemon-sized ball
• Oil to fry – 1 cup
• Salt to taste

Method:

1. Remove the tough skin of the chenai and cut into small square pieces. Wash the pieces thoroughly.
2. Heat oil in a pan and add mustard, urad dal, and the red chillies.
3. When the mustard splutters, add the chenai.
4. Then add haldi powder, hing powder, salt according to taste, and the tamarind juice. Allow to cook for a while.
5. Yam takes a while to cook, depending on the quality of the yam.
6. Some yams cook faster and some take a long time.
7. Close the kadai with a lid and keep the gas on simmer.
8. Keep checking. When you find the yam is cooked, remove the lid and keep on simmer till the yam gets fried and crispy in the oil.
9. Shallow roast on a simmer heat till crisp.
10. Do not cover or close the pan.
11. The chenai upperi can be serve with rice and sambhar or rasam.

Recipe courtesy of Sona