This Elephant foot yam recipe or Karunai Kilangu Shallow Fry. It is simple & easy to make. This goes well with any kind of rice varieties & especially curd rice. It will Jam best with South Indian style rasam (like tamarind soup).
If you like it to be crispy, try deep fry method. For shallow fry, the ingredients are the same. The only difference is when you deep fry just marinate entire stuff with a tablespoon of besan flour about 10-15 minutes before cooking.
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Ingredients of Elephant Foot Yam Recipe
Karunai kilangu/Elephant foot yam-sliced or cubed (1 Cup)
Soak the yam for 3-5 minutes in the warm water with salt and turmeric powder to prevent itching.
Peel the skin, wash and clean until it gets better.
Cut the yam into slices. (Shape you like)
Heat oil with a medium flame, once hot add mustard seeds, curry leaves, garlic and sliced yams.
Add required salt and allow frying 2-3 minutes.
Then add 2-3 tablespoon of water, close the lid and allow cooking with a low flame. (Often stir the mix)
Once it half boiled then add Chili powder, asafoetida and mix thoroughly.
Continue to simmer without a lid until it turns golden brown border.
Yummy appetizing elephant foot yam/karunai kizangu shallow fry is ready to serve.
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