Kanda Fry

Kanda Fry

Kanda FryThe elephant yam know as kanda/kandagadda is used to make fries and curries. While I prefer the dry fry version of the yam there a lot of folks who make make tangy curry called pulusu.  The elephant yam has a host of health benefits(google them) but if you are trying to loose some weight them you might want to stay a little far from this. Yams in general have complex carbs that, well might not always be your best friend. If your are a foodie then you know that fried things are always delicious. Mostly the fry is part of the rice-dal-vegetable meal. If you cut the yam into thin slices you get a more crisp version.  I am a chappati guy and made this fry with thick slices of yam so that it goes well with chappati.

The yam has to be cleaned thoroughly. Wash it a few times and get rid of all the mud. Cook the yam. Pressure cooking is convenient.

Cooked yamRemove the outer skin with a knife and cut the yam into pieces. Kamda PiecesHeat oil in a wok and add turmeric powder, chilli powder, ginger garlic paste and saltFry spicesBefore the chilli powder burns add the yam piecesyam fryCook until done.KandaRecipe

Ingredients

  • Kanda 1
  • Oil 4tbsp
  • Chilli Powder: 1tsp
  • Ginger-Garlic paste: 1/2 tsp
  • Turmeric Powder: 1/4 tsp
  • Curry leaves
  • Salt

Preparation

  • Pressure cook the yam
  • Remove the outer skin and cut the yam into small slices

Method

  • Heat oil in a thick wok on low flame
  • Quickly add the turmeric powder, chilli powder, ginger-garlic paste,salt and curry leaves
  • Give it a quick stir and add in the yam pieces
  • As the chilli powder burns quickly, it is crucial to add all the ingredients quickly while keeping the flam low
  • Raise the flame to medium and stir the contents of the wok
  • Cook for 10mins/till its crispy on medium flame
  • Add a little bit of oil if you want the yam to be more crispy
  • Once done serve while its hot

 

 

 



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