Magali Kizhangu Urugaai

Magali Kizhangu Urugaai

Prepare to embark on a mouthwatering journey into the heart of South Indian cuisine with the most addictive yam dish you'll ever taste! Magali Kizhangu Urugaai is not just a recipe; it's a flavor explosion that will transform your perception of vegetable dishes forever. Imagine crispy, golden-brown yam cubes that are perfectly spiced, offering a tantalizing blend of textures and tastes that will have your family and friends begging for seconds. Whether you're a culinary adventurer or simply looking to spice up your meal routine, this recipe is about to become your new obsession!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: South Indian
Serves: 4 servings

Ingredients

  1. 500g Magali Kizhangu (elephant foot yam)
  2. 2 tbsp oil
  3. 1 tsp mustard seeds
  4. 1 tsp urad dal
  5. 1/2 tsp turmeric powder
  6. 2-3 green chilies, chopped
  7. Salt to taste
  8. Fresh coriander leaves for garnish

Instructions

  1. Wash the Magali Kizhangu (elephant foot yam) thoroughly under running water to remove any dirt or debris.
  2. Peel the yam carefully using a sharp knife. Be cautious, as the yam can cause skin irritation. Wear gloves if possible.
  3. Cut the peeled yam into medium-sized cubes, approximately 1-inch pieces, ensuring uniform size for even cooking.
  4. Boil the yam cubes in salted water for 8-10 minutes until they are partially cooked but still firm. Drain and set aside.
  5. Heat oil in a heavy-bottomed pan or kadai over medium heat.
  6. Add mustard seeds and let them splutter and crackle.
  7. Add urad dal and fry until it turns golden brown and fragrant.
  8. Add chopped green chilies and sauté for 30 seconds.
  9. Add turmeric powder and mix well.
  10. Carefully add the boiled yam cubes to the pan and gently toss to coat with spices.
  11. Sprinkle salt and mix thoroughly, ensuring even seasoning.
  12. Cook on medium-low heat for 15-20 minutes, stirring occasionally to prevent sticking and ensure even roasting.
  13. The yam should turn slightly crispy and golden brown on the edges.
  14. Remove from heat and garnish with fresh chopped coriander leaves.
  15. Serve hot as a side dish with rice or as a standalone snack.

Tips

  1. Safety First: Always wear gloves when handling elephant foot yam to prevent skin irritation. The yam contains calcium oxalate crystals that can cause itching.
  2. Cooking Perfection: Ensure your yam cubes are cut uniformly to guarantee even cooking and consistent texture.
  3. Spice Control: Adjust the number of green chilies to match your heat preference. For a milder version, remove the seeds before chopping.
  4. Crispiness Hack: For extra crispy edges, ensure your pan is hot and avoid overcrowding the yam cubes while cooking.
  5. Serving Suggestions: This dish pairs wonderfully with steamed rice, sambar, or as a delightful accompaniment to your main course.
  6. Storage Tip: Magali Kizhangu Urugaai is best enjoyed fresh but can be stored in the refrigerator for 1-2 days. Reheat in a pan to maintain its crispy texture.

Nutrition Facts

Calories: 242kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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