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
- 500g Magali Kizhangu (elephant foot yam)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/2 tsp turmeric powder
- 2-3 green chilies, chopped
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash the Magali Kizhangu (elephant foot yam) thoroughly under running water to remove any dirt or debris.
- Peel the yam carefully using a sharp knife. Be cautious, as the yam can cause skin irritation. Wear gloves if possible.
- Cut the peeled yam into medium-sized cubes, approximately 1-inch pieces, ensuring uniform size for even cooking.
- Boil the yam cubes in salted water for 8-10 minutes until they are partially cooked but still firm. Drain and set aside.
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add mustard seeds and let them splutter and crackle.
- Add urad dal and fry until it turns golden brown and fragrant.
- Add chopped green chilies and sauté for 30 seconds.
- Add turmeric powder and mix well.
- Carefully add the boiled yam cubes to the pan and gently toss to coat with spices.
- Sprinkle salt and mix thoroughly, ensuring even seasoning.
- Cook on medium-low heat for 15-20 minutes, stirring occasionally to prevent sticking and ensure even roasting.
- The yam should turn slightly crispy and golden brown on the edges.
- Remove from heat and garnish with fresh chopped coriander leaves.
- Serve hot as a side dish with rice or as a standalone snack.
Tips
- Safety First: Always wear gloves when handling elephant foot yam to prevent skin irritation. The yam contains calcium oxalate crystals that can cause itching.
- Cooking Perfection: Ensure your yam cubes are cut uniformly to guarantee even cooking and consistent texture.
- Spice Control: Adjust the number of green chilies to match your heat preference. For a milder version, remove the seeds before chopping.
- Crispiness Hack: For extra crispy edges, ensure your pan is hot and avoid overcrowding the yam cubes while cooking.
- Serving Suggestions: This dish pairs wonderfully with steamed rice, sambar, or as a delightful accompaniment to your main course.
- 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