15 Feb 2013

Simple Elephant Yam / Karunai Kizhangu Cutlet | கருணைக்கிழங்கு / சேனைக்கிழங்கு கட்லெட்


Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets


Ingredients :

Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets

Elephant Yam / Karunai Kizhangu - 250 gm
Turmeric Powder - 1/4 tsp
Roasted Bengal Gram / Udacha Kadalai - 1/4 cup
Fennel Seeds Powder - 1 tsp
Dry Red Chili - 2 nos
Cloves - 2 nos
Cinnamon Stick - 2" long
Coriander Leaves - 1 tbsp (chopped)
Water - 1 cup
Salt to taste.

Method :

Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets

Steps To Make Karunai Kizhangu Cutlet :
  • First pressure cook the elephant yam / karunai / senai kizhangu with turmeric powder, required salt and water for 1 whistle and 5mins in simmer. (shown in above image)
  • When all the steam has escaped, open the pressure cooker pan, drain the water and let it cool.

Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets

  • Meantime, grind the roasted bengal gram, cloves, cinnamon stick, fennel seeds powder and dry red chili into fine powder. (shown in above image)

Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets

  • To make cutlet, in a mixing bowl, smash cooked elephant yam / senai / karunai kizhangu, add ground powder and coriander leaves, mix well and make cutlets.
  • Deep fry or shallow fry them in hot oil and ready to serve.

Simple Elephant Yam Cutlets / Karunai Kizhangu Cutlets

Serving Suggestion : Serve with any Kootu or Sambar

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