INGREDIENTS
Oil - To fry
To Boil (splashed with water) :
Sliced Elephant Yam - 1/4 kg
Tomato pulp - 1 Nos.
Ginger Garlic Paste - 1/2 spoon
Tamarind Syrup - 4 spoon
Turmeric Powder - 1/4 spoon
Chilly Powder - 1 spoon
Salt - To taste
METHOD:
Boil all the ingrediants in "To Boil" in a pan for 10 mins by closing with a lid. Season the tawa with a spoon of oil, allow it to heat for a while. Place 4 or 5 pieces of sliced elephant yam along with the masala, pour oil along the sides. Allow it to fry until it turns golden brown and a crunch on the outside.
Note: Dont boil it under pressure and add only little amount of water.
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January 18, 2011
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January 18, 2011
Elephant Yam/Karunai Kizhangu Fry
INGREDIENTS
Oil - To fry
To Boil (splashed with water) :
Sliced Elephant Yam - 1/4 kg
Tomato pulp - 1 Nos.
Ginger Garlic Paste - 1/2 spoon
Tamarind Syrup - 4 spoon
Turmeric Powder - 1/4 spoon
Chilly Powder - 1 spoon
Salt - To taste
METHOD:
Boil all the ingrediants in "To Boil" in a pan for 10 mins by closing with a lid. Season the tawa with a spoon of oil, allow it to heat for a while. Place 4 or 5 pieces of sliced elephant yam along with the masala, pour oil along the sides. Allow it to fry until it turns golden brown and a crunch on the outside.
Note: Dont boil it under pressure and add only little amount of water.
Oil - To fry
To Boil (splashed with water) :
Sliced Elephant Yam - 1/4 kg
Tomato pulp - 1 Nos.
Ginger Garlic Paste - 1/2 spoon
Tamarind Syrup - 4 spoon
Turmeric Powder - 1/4 spoon
Chilly Powder - 1 spoon
Salt - To taste
METHOD:
Boil all the ingrediants in "To Boil" in a pan for 10 mins by closing with a lid. Season the tawa with a spoon of oil, allow it to heat for a while. Place 4 or 5 pieces of sliced elephant yam along with the masala, pour oil along the sides. Allow it to fry until it turns golden brown and a crunch on the outside.
Note: Dont boil it under pressure and add only little amount of water.
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Post Comments (Atom)
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Blog Archive
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2011
(121)
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January
(31)
- Aviyal
- Vada Curry
- Field or Mochai bean Kuzhambu
- Yellow Pumpkin Poriyal
- Besan Flour/Kadalai Maavu Sambar
- Brinjal Drumstick Fry
- Toor Dhall Rice
- Egg Poriyal
- Brinjal Dry Fish Gravy
- Simple Sambar I
- Lady's finger Puli Kuzhambu
- Oil Brinjal kuzhambu
- Brinjal Potato Puli kuzhambu
- Sirukeerai Kootu
- Gobi 65
- Rava/Sooji/Semolina Kichadi
- Elephant Yam/Karunai Kizhangu Fry
- Groundnut/Peanut Chutney
- Hotel Sambar
- Aval Upma
- White Vegetable Kurma
- Channa Masala
- Potato Podimass
- Onion Chutney
- Moong Dhall Sambar
- Traditional Tomato Chutney
- Bisibella Bath / Sambar Rice
- Onion Pakoda
- Vathakuzhambu
- Mor / Butter Milk / Curd Kozhumbu
- Pudhina or Mint Chutney
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▼
January
(31)
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