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Karunai Kizhangu varuval (Yam fry)


Yam 1/2 kg

Sambar podi 2 T spoons

Garlic 3 pods

Salt as per taste

How to make it?
Remove the skin of the yam and slice it into palm sized 1/4 inch thick pieces. In a pan of water add the slices and boil it with a pinch of turmeric powder. Boil it till the yam pieces are half cooked. Switch off the stove and drain the excess water from the pan and let it cool.

Make a paste of the sambar podi, a pinch of turmeric, salt and pounded garlic pods with little water. Coat this on the half cooked yam slices. Let it marianate for 1 hour. Fry it on both sides in a thawa with oil till golden brown. Serve hot with rice and rasam. Goes well with any spicy kuzhambu.


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