Tuesday, April 3, 2012

Chenai (Yam) Kilangu Fry 


Ingredients :

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

Method :

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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