Cooking Time : 15 to 20 mins
Serves : 2 to 3
Elephant Yams / Chena Kizhangu – 2 cups peeled and cubed
Turmeric Powder / Manjal Podi – 1 tsp
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Curry leaves – a sprig
Salt to taste
Black Pepper Powder – 1 tsp to taste
Peel and cube yams, wash them well and add it to kadai. Cover with water and sprinkle some salt and turmeric powder over. Cook till they are tender. Drain and set aside.
Heat oil in a kadai. Crackle mustard and curry leaves.
Add in cooked yams and season with a little salt and toss well in the oil. Cook on medium heat for a while till theu turn golden and crispy.
Add in pepper powder and toss once. Turn off the heat and serve with rice.
|Cube yams and wash them well|
|Add it to a pot and cover it with water|
|Sprinkle in some salt|
|Some turmeric powder|
|Cook till they are tender|
|Now take your other ingredients|
|This is your cooked yams|
|Heat oil in a kadai|
|Crackle mustard and curry leaves|
|let them sizzle|
|Add in cooked yams|
|Let it cook on a medium heat for a while till it get crispy|
|Now add in some pepper powder|
|toss once and switch off the heat|