South India Food Recipes
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Tuesday, April 3, 2012
Chenai (Yam) Kilangu Fry
Chenai kizhangu ( yam) - 1/4 kg
Garlic- 10 pods, crushed with skin intact
Curry leaves- a handfull
Red chilli powder- 1 tsp
Turmeric- a pinch
Mustard, jeera and urid dhal- 1/2 tsp
Salt to taste
Oil- 3 tbs
Cut chenai kilangu into small pieces and boil it for 4 to 5 minutes. Drain the water.
Crush the garlic with skin. Heat oil in a heavy bottomed pan.
When the oil is hot add mustard, jeera and urad dhal.
When urad dhal browns add the crushed garlic and curry leaves.
Fry for a minute and add the yam pieces.
Now slow raost the entire mixture on a low flame until the yam turns crispy.
When the yam is done sprinkle salt and chilli powder.
Mix well and serve with sambhar saadham (rice).
Most important part is the slow roasting.
Keep the flame on sim and roast it slowly until done.
This adds very nice crispiness without getting overcooked.
The curry leaves and garlic also turns very crispy and very tasty to eat.
You can sprinkle a handfull of water if needed.
Add salt and chilli powder only at the end of preparation.
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