Pidi Karunai Kizhangu Fry/Pidi Kizhangu Fry/Yam Fry

Pidi Karunai Kizhangu belongs to the Yam family. It is usually confused with the cheppankizhangu [Taro root] which looks similar to Pidi Karunai Kizhangu. In Tamil “Pidi” means fistful, the pidi kizhangu usually fits in our palm and is bigger than taro root. Pidi Kizhangu usually causes some itchy feeling in the throat, so to prevent that, it is advisable to add some tamarind extract or lemon juice to the kizhangu when cooking it. Do try out this Pidi Karunai Kizhangu Fry and post your comments here. Meanwhile do check out Karunai Kizhangu Fry, Cheppankizhangu Fry and other Vegetarian Poriyal/Varuval here.

Here’s how to make Pidi Karunai Kizhangu Fry with step by step photos…

Ingredients

Pidi Karunai /Small Yam	4-5
Red Chilli Powder	1 ½ tsp
Coriander Powder	1 tsp
Turmeric Powder	½ tsp
Asafoetida Powder/Perungayam	One big pinch
Salt	As needed
Oil/Nallaennai	2 tbsp
Curry Leaves/Karuvepillai	10-12 leaves
Cumin Seeds/Jeeragam	½ tsp
Tamarind	One small marble size ball

Preparation Time: 10 minutes                      Recipe Course: Veg Varuval, Side Dish

Cooking Time: 20 minutes                             Recipe Cuisine: Tamil Nadu

Author: Priya Anandakumar

Method

Pidi Karunai Kizhangu

Wash the pidi karunai kizhangu with water and add it to pressure cooker. Add 2-3 cups of water, tamarind extract or lemon juice and cook for 2 whistles.

Let the steam release completely, open the pressure cooker lid.  Drain the water, add fresh cold water and peel the pidi karunai kizhangu.

Now chop the pidi karunai/yam to 2 inch thick pieces and transfer it to a plate.

Add red chilli powder, coriander powder, turmeric powder, salt to the pidi karunai kizhangu.

Sprinkle little water and mix really well. Make sure all the slices are coated well with the masala.

Heat 2 tbsp of oil in a kadai/pan, splutter cumin seeds, add asafoetida/perungayam, curry leaves/karuvepilai and fry until thry turn crispy.

Now add the pidi kizhangu slices to the pan. Cook on medium flame.

Flip it gently now and then and cook till it turns to golden brown color.

Yes, delicious, spicy and tempting Pidi Karunai Kizhangu is ready to be enjoyed. Serve it hot with sambar, rasam or curd rice.

Thank you all for visiting my space, please come back again for more simple and delicious vegetarian side dishes here.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…