Karunai Kizhangu Fry | Elephant Yam masala fry

Karunai Kizhamgu Fry Recipe

Although elephant yams are not that great looking they taste amazing if you turn them to great recipes. This Yam roast is one such which is Amma's signature dish, I love this so so much that I have constant requests for her to make it. It took such a long time for this recipe to get featured here the reason being I wanted her to make it so that I can blog about it. Amma has been patient with me and never refuses to share her recipes and time so that I can blog about them. Elephant Yams are known for their health benefits especially for women. Although they are carbohydrates they are rich in protein, lower cholesterol, asthma, lower blood sugar, abdominal pain, cramps, for healthy female reproductive system, balance hormones in women and antioxidant rich. If you are reading this and never tried yam I urge you to have this vegetable just for the health benefits it offers. I will be posting more recipes with yam in the coming days.

Elephant Yam spicy fry

KARUNAI KIZHANGU FRY | ELEPHANT YAM ROAST

Recipe Source - Amma
Prep time - 10 mins
Cook time - 5-10 mins whole batch
Serving suggestion  - as a side along with rice and curry

Ingredients

Yam / Karunai Kizhanghu - 12 pieces, medium (200 gms)
Turmeric - 2 pinches
Salt - 2 pinches
Oil - 1 tbsp (Adjust according)

To make to a paste

Gram flour/ besan - 1 tbsp
Rice flour - 2 tsp 
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Jeera - 1/4 tsp
Tamarind pulp - 1 tbsp
Salt - to taste

Method

1. In a pressure cooker add 1/2 cup bring it to a boil add the salt, turmeric powder and pressure cook for 1 whistle or 3-4 minutes.
2. Let the pressure settle down and remove the pieces of yam, set aside to cool down.
3. Make a paste of the ingredients mentioned in the list to make paste. Once the yam is cooled down add the coated masala and set aside for 10 minutes.
4. Prepare a pan/ skillet with oil and add the pieces of yam in batches and fry each side for 1 minute in medium flame until crisp.
5. Remove from the pan and serve warm/ in room temperature along with your favorite rice and curry.

Karunai Kizhangu Roast

COOKS WISDOM

TIP 1

1. Pressure cooking yam makes sure that the yam is evenly cooked. I usually make the yam as chunks of 1/2 inch thickness.

TIP 2

2. Instead of tamarind paste you can add lemon juice/ tomato ketchup/ any fish fry masala powder.

TIP 3

3. This recipe does not give fully crispy yam roast but partially if you want to be too crisp then you can add more rice flour or pat the batter coated yam in roasted semolina and fry.

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