Ingredients : |
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 :
Steps To Make Karunai Kizhangu Cutlet :
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Serving Suggestion : Serve with any Kootu or Sambar |
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