Sunday, April 24, 2011


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


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


  • 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

No comments:

Post a Comment