Tag Archives: Yam

Cucumber and Yam Chutney

1 Oct

kanda_dosakaya
Kanda Dosakaya Pachadi

Ingredients:

Yam 4 X 4 inch piece
Lemon Cucumber 6 inch piece
Chana Dal 1 tbsp
Green Chiles 4 – 6
Ginger 1/2 inch piece
Tamarind 1 inch sized ball
Curry Leaves 5
Salt to taste
Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel and chop yam and cucumber into 1 inch pieces.
Soak yam in little bit of yogurt for later use.
Remove stems, wash, slit and deseed green chiles.
Wash, peel and mince ginger.
Soak tamarind in few tbsps of water.

Heat oil in a pan, add chana dal, green chiles, ginger and curry leaves.
Once chand dal turns light brown, remove onto a bowl.
Add yam pieces into the same pan, sprinkle water and cook covered until yam turns soft.
Remove yam and fry cucumber pieces until soft.

Grind the fried chana dal mixture into fine powder using a grinder.
Then add fried yam and cucumber pieces along with soaked tamarind into the same grinder.
Pulse the whole mixture adding sufficient salt and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl.
Serve with idly, dosa, rice etc…

Notes: Make sure not to burn chana dal.

Fried Yam

21 Aug

kanda_vepudu
Kanda Vepudu

Ingredients:

Yam (fresh or frozen) 1
Tamarind 1 inch sized ball
Red Chile Powder 2 tsps
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

If using fresh yam, peel and dice it.
Boil few cups of water, add tamarind and yam.
Cook until the yam turns soft.
Strain the yam and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced yam and salt.
Saute till the yam turns golden brown.
Remove from heat and sprinkle red chile powder.
Toss well and serve hot with steamed rice and ghee.

Notes: Make sure yam is thoroughly cooked before frying.

Yam with Spinach

9 Jul

kanda_bacchali
Kanda Bacchali kura/ Ava pettina kandha Bacchali

Ingredients:

Suran/ Yam 350 gm frozen packet
Malabar Spinach/ Ceylon Spinach 1 bunch
Tamarind 1 1/2 inch sized ball
Sesame seeds 2 tbsps
Mustard seeds 1 tbsp
Cumin seeds 1/2 tbsp
Dried red chillies 5
Oil 2 tbsps
Salt to taste

Method of preparation:

Wash suran pieces in lots of water and keep aside.
Wash Indian spinach thoroughly and chop roughly.

In a deep bowl, add 3 cups of water, tamarind and suran pieces.
Bring to boil and cook covered until the suran becomes tender without loosing its shape.
Remove from water and keep aside.

Grind sesame seeds, mustard seeds, red chillies, cumin seeds and salt into fine powder.

Heat oil in a pan, add chopped spinach and saute until it wilts.
Now add cooked suran pieces and saute for few seconds before adding ground mustard seeds powder.
Stir fry for a minute or two and serve with cooked rice.

Notes: Mash the cooked suran pieces for a more traditional style.
When using fresh yam, use gloves while peeling and chopping.
Add guava leaves along with tamarind and pressure cook for a whistle or two.

Yam kababs

3 May

Kandha Vada

Yam kababs(Kandha vada/ kanda vada/kanda vadalu)
Ingredients:

Yam (grated) 1 cup
Red chillies 6-8
salt to taste
split bengal gram 1 cup
Onions 2
Rice flour 1-2tbsps
Oil for frying

Method of preparation:

Wash yam thoroughly(before and after grating.)
squeeze excess water if needed.
soak bengal gram for 1hour.
Grind grated yam, red chillies, salt, bengal gram, 1 onion(halved) into paste.
add onion(chopped), rice flour to above paste and make kababs(as shown above) by pressing little amount above mixture.
Fry oil in a pan, fry the kababs until done.