This meaty and delicious yam / karunai kizhangu / Jimikand / suvarna gadde (in local south indian dialect), is prepped and added to traditional vegetable curries or dry fish curries during monsoon season.
Very affordable vegetable prepared for large family functions or events. We normally buy this yam in bulk and prepare three to four dishes which would last a week.
This Yam fried in fish masala is my mother's recipe, very quick and easy to prepare dish with less ingredients, can be served as a starter or as a side dish for southindian meals...
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When purchasing yam we must always check for a hard shell or hard skin yam. Darker the outer skin best tasting yam. Make sure the yam is not soft it will rot faster. We can store yam upto a month refrigerated.
Elephant foot yam will always sting your skin and hand while cleaning itchy and irritating feeling throughout the day, in order to avoid the itchiness while peeling, washing or chopping is to wear a plastic or rubber glove.
We can also liberally apply oil on our hand and start peeling the skin and scrub the vegetable and wash it thoroughly twice or thrice before chopping.
How to eliminate itchiness from the yam and prepare a edible dish?
After chopping the yam into desired steaks or cubes add it to a pot of boiling water with 2 tbsp coarse salt and lime size tamarind and bring to a rapid boil.
Constantly keep stirring until the yam is tender. Remove from flame and wash thrice, drain excess water using a colander and use as required.
We can store the prepped yam in a airtight container and refrigerate until use this yam will remain fresh upto a weeks time.
Ingredients:
300 Grams Yam (Elephant foot Yam / Karunai Kizhangu)
Lime Size Tamarind
3 Tbsp Chilly Powder
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/4 Tsp Asafoetida
2 Tbsp Vinegar
Salt as per taste
Oil as required
Curry Leaves for Garnish...
Method:
Once the yam is prepped, start marinating.
In a mixing bowl combine (chilly powder, turmeric powder, asafoetida, coriander powder and salt) gradually add vinegar and mix the masala.
Sprinkle water little at a time and create a smooth masala paste.
Generously apply the masala paste on the prepped yam and allow to marinate for 15 to 30 minutes on your kitchen counter.
Place a pan on medium flame and add 3 tbsp oil. Once the oil heats up place the marinated yam pieces gently and fry for 2 minutes on each side.
Gently keep flipping and frying the yam until the edges turn crisp. Fry the marinated yam in two batches and serve hot. We can fry the curry leaves along with yam and garnish the yam with fried curry leaves...Serve with steam cooked rice and dhal...Enjoy 😊
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