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its a well known dish in sadya
Published On: 23 Jan 2016
English: Elephant Yam / Yam / Elephant Apple
tamil: Senai Kilangu / Karunai Kilangu / Kayavalli / Senai
telugu: Pullakanda / Surai Kanda / Thiya Kandha /Gunapendalamu
kannada: Suvarna Gadde / Choorna Gedde / Mudi Genasu / Toona Genasu
hindi: Suran / Kanda /Chupri-Aloo / Zinli Kand / Kham-Aloo
Bengali: Kham Aloo / Ol / Kochu / Chupri-Aloo / Zinli Kand
Konkani: Soornu / Schoorn
Marathi: Suran / Kona
Oriya: Deshi Alu / Olua / Khambo-Aloo
Punjabi: Zamin Kanda / Kniss
for more details, click the name of the ingredient
heat a pan pour little oil and add half of coconut to it and stir well
when its brown, turn off the flame
take a piece of ground yam and banana (not riped)
slice it to pieces
cook this using little salt and turmeric powder.
meanwhile cook the chickpeas (kadala) also using salt and a pinch of turmeric powder.
when its cooked, switch off the flame.
drain the water from it
take a mixture and add rest of the coconut ,green chilly,garlic and jeera ,pepper and grind it nicely using little water.
then mix the cooked yam mix with the kadala.
add the grinded mixture to it
stir well and let it becomes a roasted stage (in low flame)
when it becomes dry .
add the roasted coconut to it
heat a pan pour oil to it and when its hot pour mustard and add dry red chilly and curry leaves when it splutters. sauté it and off the flame
add the mustard mix to the erissery.
our dish is ready to serve
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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