Easy quick and extremely delicious Karunai Kizhangu Fry Recipe with step by step pictures. Best Yam Roast recipe - goes well as a side dish with any variety rice or South Indian meals!
Remove the skin of the yam and wash it thoroughly in running water for a couple of times. Cut it into thin slices of desired size. The slices should be thin, less than ½ a cm.
In a bowl, add the cut slices of yam along with salt, turmeric powder, sambar powder and tamarind paste. Mix well so that the spices are coated onto the yam slices. If required sprinkle few drops of water. Set this aside for atleast ten mins.
Meanwhile, heat a nonstick pan with 2 tablespoon of oil. Place the marinated yam pieces one next to the other and cook on low flame for 4-5 mins. Slowly flip them onto the other side. Continue to cook slow for another 4-5 mins. Repeat this process until the yam looks cooked and is golden brown.
Serve hot with any variety rice or plain rice, rasam, sambar or curd :)
Notes
Remove the thick skin and wash the yam thoroughly. If required, it can be blanched in hot water.
Marinate the yam slices for a minimum of ten mins.
Refer the recipe for Sambar Powder. If sambar powder is not available, use red chilli powder + coriander powder + cumin powder in the ratio of 1 teaspoon + ½ teaspoon + ½ tsp.
Make sure the cut slices are as thin as possible for a perfect crispy roast.
Adjust spice levels as per preference.
If tamarind paste is not available, soak marbled sized tamarind in small quantity hot water – extract the juice and use it instead.
Nutrition
Nutrition Facts
To make Karunai Kizhangu Fry | South Indian Yam Roast
Amount per Serving
Calories
265
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Sodium
10
mg
0
%
Potassium
840
mg
24
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
139
IU
3
%
Vitamin C
17
mg
21
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.