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Yam made spicy and crispy
Published On: 28 Apr 2009
tamil: Chenai kizhangu
Assamese: mitha alu
for more details, click the name of the ingredient
Bengali: Laban / Noone
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Cut yam slim flat like biscuits after removing outer black skin.
Cook it in water along with turmeric powder and salt for 10 mins.
:- It should be boiled and little cooked.
Add to it ginger & garlic paste, chilli powder, a pinch salt, corn flour powder and rub on the slices and keep aside for 1 hour.
In a non stick pan, add 3 tbsp of oil and fry little by little.
In the pan, turn over when it is golden brown.
Likewise, shallow fry all the yam.
:- It goes well with all south Indian curries.
:- Best with rasam and sambar rice.
Add some amchur to add a bit of tanginess..
This dish was very good and easy to prepare. Thanks for sharing this recipe..
Excellent recipe. I loved it. Also providing the image.
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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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