Senai Roast from How to Cook Indian by Sanjeev Kapoor

Ingredients

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