Karunaikizhangu varuval (Yam chips) - Preparation time 15 to 20 mins
When Mom used start preparing for this we will get ready to eat. When she transfers to bowl immediately we will finish it. She used to make in large quantity to store for 1 day.
Ingredients:-
Karunai kizhangu - 150 gms
Oil - to deep fry
Red chili - 2 (break and keep)
Curd - 1 tbsp
Salt - to taste
Preparation method:-
Wash the sliced karunai kizhangu well along with little curd, so that the white or sticky substance in the yam will go off. Wash 2 or 3 times in running water.
Drain all the water using filter/mesh. Mix little curd, split chili & salt well with the grated yam.
Leave this for few mins.
Take the slices and press to remove excess water be careful else the slices will break.
Heat the oil for deep frying. Now slowly add the yam slices( the oil will splash due to water & salt in the slices).
When the slices are cooked and crisp transfer to a bowl containg tissue paper (to remove excess oil).
This will be very tasty and can be served as snack or along with samabhar or rasam rice.
When Mom used start preparing for this we will get ready to eat. When she transfers to bowl immediately we will finish it. She used to make in large quantity to store for 1 day.
Ingredients:-
Karunai kizhangu - 150 gms
Oil - to deep fry
Red chili - 2 (break and keep)
Curd - 1 tbsp
Salt - to taste
Preparation method:-
Wash the sliced karunai kizhangu well along with little curd, so that the white or sticky substance in the yam will go off. Wash 2 or 3 times in running water.
Drain all the water using filter/mesh. Mix little curd, split chili & salt well with the grated yam.
Leave this for few mins.
Take the slices and press to remove excess water be careful else the slices will break.
Heat the oil for deep frying. Now slowly add the yam slices( the oil will splash due to water & salt in the slices).
When the slices are cooked and crisp transfer to a bowl containg tissue paper (to remove excess oil).
This will be very tasty and can be served as snack or along with samabhar or rasam rice.
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