Tuesday, November 17, 2009

Chena Kizhangu fry (Elephant foot yam)

Elephant foot yam is usually used in making avial. A side dish made from the blend of 6-7 vegetables in a coconut based gravy. Some times i make this yam fry which is crisp and yummy. This can be served as a starter or even as a side dish.

This yam gives a itchy sensation when cut wth bare hands. The best way to cut this vegetable is to ensure your hands and the knife your using is dry as when you touch the water the itching starts. Once your done with cutting it, you can wash your hands in tamarind water.

Ingrediants
Tamarind water - 3tsp
Chilli Powder - 11/2tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2tsp
Jeera powder - 1tsp
Salt
Oil - to deep fry

Cooking Method
Cut yam into length wise.
In a mixing bowl add all the spice powders and salt. Mix well.
Add yam pieces into the masala bowl, shake the bowl well so that yam is coated with the spice powder.
Sprinkle tamarind water, and mix well. Set aside for 20 minutes.

Heat oil in a kadai and deep fry the yam pieces on slow flame.

Note : You dont have to add water to the spices as yam tends to give out some moisture and the tamarind water will do the work.

Cooking Time : 15 minutes (Excluding marinations time)
Serves : 2

4 comments:

  1. oh my gosh Preethi!!! this yam thing was one dish i wanted to lern to make-you're like my cooking guru!!!

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  2. Lovely Lovely .. today I learnt the word for this vegetable that is also very popular in Bengal .. In Bengali we say "oal".

    Thank you for this yummy sounding recipe. Will try it out.

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  3. it is really tasty ......... thank u

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