Sunday, February 24, 2013

SPONGY YAM (Suran/Senaikkizhangu)



Yam - 1/2 kg
Chilli Powder - 2 tsp
Turmeric - 1/2 tsp
Salt - To taste
Tomato Sauce - 2 tsp
Kasuri Methi (Dry fenugreek leaves) - 1 tsp
Oil (Gingely/Coconut/Sunflower)- 4 tbsp

  • Cut Yam into thin slices.
  • Add water to Yam and boil. Also add turmeric and salt.
  • When it gets half-cooked, drain the water and keep the Yam separately.
  • In another bowl, add chilli powder, tomato sauce and a little bit of salt (Please note that the boiled yam also contains salt). 
  • Now add a tsp of oil and little bit of water to the bowl and mix well.
  • Add the Yams to this bowl and mix it well so that the paste gets coated well over the Yam.
  • Add remaining 3 tsp of oil to a Hot non-stick pan.
  • Now add, Kasuri methi and spread the Yams over the pan.
  • Cover with a lid. (Low flame)
  • Turn the Yams when one side gets cooked and cover with the lid again.
  • When Yams get cooked completely, remove them from the pan and serve hot.
TIP: To get rid of the irritation while cutting the Yams, apply either Gingely or Coconut oil to the palms.
Related Posts Plugin for WordPress, Blogger...