⚡ Quick Overview
A traditional South Indian-style stir-fry made with cheppankuzhangu (elephant yam), cooked until crispy on the outside and soft inside, coated in bold spices. Simple, earthy, and incredibly addictive 😍
🛒 Ingredients
300g cheppankuzhangu (elephant yam) 🥔
2 tbsp oil (sesame oil preferred)
1 tsp mustard seeds
1 tsp cumin seeds
8–10 curry leaves
1 onion (finely chopped)
2–3 dried red chilies 🌶️
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp black pepper (optional)
Salt to taste
1 tsp tamarind paste (optional for tang)
👨🍳 Instructions
Peel and cut cheppankuzhangu into small cubes.
Boil in salted water for 8–10 minutes until just tender. Drain well.
Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried chilies.
Add chopped onion and sauté until golden.
Add turmeric, chili powder, coriander powder, salt, and pepper.
Add boiled yam and mix well so spices coat evenly.
Fry on medium heat until edges turn crispy and golden.
Add tamarind paste (optional) for slight tang and mix.
Serve hot and crispy.
🥗 Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 3g
Carbs: 32g
Fat: 9g
Fiber: High 💚
💡 Pro Tips
Dry the yam well before frying for extra crispiness 🔥
Use sesame oil for authentic Tanjore flavor
Don’t overboil — it should stay firm, not mushy
Add grated coconut at the end for a traditional touch 🥥
