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Valli kizhangu recipe for meatloaf

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I love any potato variety. with no question Yams is among my fav veggies. During pongal time, I saw yams broadly available so need to make use from it. And here comes the very first publish with this particular veggie. And happy weekend. wait until I'm back using the lunchbox recipe a few days ago :)


Preparation Time. 5 mins Cooking. 15 mins Serves. 1
Recipe Category. Sweet Recipe Cuisine. South Indian


Sakkaravalli Kizhangu(Yams) - 5
Big Onion - 1 medium-sized finely chopped
Ginger root garlic clove paste - 1 teaspoon
Red Chilli powder - 1/2 teaspoon
Sambar Powder - 1/2 teaspoon
Oil - 1/2 tablespoons of
Salt - to taste

To temper:

Oil - 2 teaspoon
Mustard Seeds - 1 teaspoon

Urad Dal - 1/2 teaspoon
Curry leaves - couple of

Method:

  1. Wash the taters well. Then pressure prepare yams with sufficient water for several-4 whistles or until soft.Remove your skin, and slice them as proven within the pics.Put aside.
  2. Inside a kadai / pan - heat oil. add some products listed under 'to temper' allow it to splutter adding onion, ginger root garlic clove paste and saute till onions turn transparent.Adding yams together with salt, red chilli powder and sambar powder.
  3. Sprinkle little water and blend well. Add oil if this sticks and thoroughly start. don't mush up.Cook and roasting till its nicely browned.Once it's roasted well, turn off.
Serve it with grain and sambar / any kuzhambu of your liking.

My Notes:

  • Use a nonstick pan that it is less sticky and doesn't require much oil.
  • Adding ginger root and garlic clove helps you to avoid gastric problems and so i always add it.
  • You are able to replace this tempering with fennel, cinnamon and cloves and add garam masala powder rather of sambar powder.
  • Because the potato alone is nice, you can include a little more of red chilli powder too. adjust it based on your spice level.


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