Karunai Kizhangu Fry/ Yam Fry

Karunai Kizhangu Fry/ Yam Fry is totally an irresistible side dish. It looks like fish fry comes in very handy on veg only days.

Here’s how to make it with step by step photos…

Ingredients

Karunai Kizhangu fry	500 gm
Tamarind extract	1 tbsp (thick)
Turmeric powder	¼ tsp
Red chilli powder	2 tsp (adjust to taste)
Coriander powder	1 tsp
Black pepper powder	¼ tsp
Fennel powder	½ tsp
Besan flour(optional)	1 tsp
Salt	As needed

Method

Peel the skin of karunai kizhangu and make thick slices as shown in the picture. Wash it well to get rid of mud.

In a pan add karunai kizhangu, enough water, turmeric powder, tamarind extract, salt and cook it soft but still crunchy. (half cook)

Now drain the excess water and add red chilli powder, coriander powder, besan flour and mix well. The masala should coat evenly in all the pieces. Sprinkle very little water if needed.

Heat the tawa, add the karunai kizhangu pieces and fry them by drizzling oil around the edges. Cook them evenly on both sides until it turns to golden brown color.

Yummy Karunai kizhangu fry is ready and a perfect side dish for sambar, rasam or even with thayir sadam.

Suggestions:

You can add one tsp of ginger & garlic paste when mixing the masala powder.

Cook only in medium flame.

Some times when you cut the kizhangu, you tend to get itchy hands. My mom says it is because the kizhangu is new. But to avoid that you can apply some gingelly oil before you start to cut the kizhangu.

Thank you all for visiting my blog, please come back again for yummy and delicious sides dishes.

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Until then I am signing off…