YAM MASALA DEEP FRY

Yam is a common name for many varieties of kizhangu...here it refers to chenai kizhangu...though it is called karunai kizhangu in some parts of Tamil Nadu.

Ingredients:


Yam /  - 200 gms (app. 25 pieces)
Channadal - 1/2 cup
Corriander seeds - 4 teaspoon
Red chilli - 10
Small onion - 8
Garlic - 4 cloves
Sauf - 1/2 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 150 ml.
Salt - to taste

Procedure:

• Peel skin off the yam and cut into rectangular pieces.
• Add turmeric powder and salt; half cook the yam.
• Drygrind channaldal, corriander seeds, red chilli and sauf.
• Add small onions, garlic and little water and grind to a fine paste.
• Blend this paste to the yam pieces and set aside for 10 minutes.
• Heat oil in the frying pan.
• When oil is hot, deep fry the pieces.

Learnt from: Mrs. Priya Ramesh, friend