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Sunday, 28 July 2013

Yam / Karunaikizhangu kola urundai


Yam / Karunaikizhangu - 1/4 kg
Tamarind paste - 1/2 spoon
Turmeric - 1/4 spoon
Oil to fry
Salt to taste
Coconut shredded - 1/2 cup
Saunf - 1 tsp
onion - 1
Bengal gram - 2 tbsp (Soaked in water for atleast 1/2 hour)
Redchilly - 2 nos (according to your spice level)
Pepper corn - 1 tsp
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp


Clean and cube the yam to boil in water with turmeric and tamarind. once the yam is cooked 3/4th drain the water and keep it aside.

In a pan oil and roast all the ingredients other than coconut once the yam is cooked 3/4th transfer water drained yam to frying pan and roast along with ingrediants...

Keep it ot turn to room temperature and grind it in mixy (you should not add water), now add the shredded coconut to the dough...and make a ball out of it.
If the dough sticks to your hand pad your hand with oil, and deep fry the yam balls.


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