Chenai kizangu roast (Yam)


Chenai kizangu – ½ kg

Salt – 1 ½ teaspoon

Chilli powder – ½ teaspoon

Special masala powder – 2 teaspoons

Tamarind – small piece.

Sugar – a pinch

Oil – 2 teaspoons

Hing - a pinch

Mustard seeds – 1 teaspoon

Cumin seeds – ½ teaspoon

Besan (kadalai maavu) – 2 teaspoons

Curry leaves – few

Coconut oil - 1 teaspoon


1)      Add tamarind piece, turmeric powder to chenai kizangu, add water.

2)      Allow boiling till the pieces are just cooked.

3)      Remove tamarind piece, drain excess water and rinse in cool water a couple of times.

(This makes the boiled pieces firm, preventing mashing)

4)      Heat oil in a kadai, add mustard seeds, cumin seeds allow spluttering, add hing & curry leaves.

5)      Add the boiled vegetable pieces.

6)      Add chilli powder, salt & mix well.

7)      Leave it on low flame for few minutes.

8)      Add  Special masala powder & besan, mix well.

9)      Leave it on low flame for few more minutes till it gets crisp.

10)   Add coconut oil & mix well. (imparts a good flavour)

11)    Garnish with curry leaves & serve.