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Yummy Yam Cutlets (senai kizhangu/karunai kizhangu cutlet) (suran cutlets)

May 21, 2013

This is my Mother-in-law’s special recipe:

ELEPHANT YAM CULTLETS – SURAN CUTLETS – SENAI/KARUNAI KIZHANGU CUTLETS

Ingredients:

Elephant Yam – 1 kg

Onion – 2 big size

Green chili – 3 or 4

Garlic flakes – 5 or 6

Roasted gram (chutney dal in hindi) (pottu kadalai in tamil)

Besan (gram flour) – 2 tsp

Curry leaves, coriander  (optional)

Salt to taste

Oil for frying

Method:

Skin the elephant yam carefully; if our skin brushes against the outer skin of the yam, we will pretty sure get nasty itches.  So position yourself in a way to avoid brushing of your skin on the thick yam skin.

I use a newspaper underneath so its easy for the cut yam skin to be thrown away without any accidental touch with my hand.  Using gloves is a good option.

Rinse the yam thoroughly in water many times to take off the sting and cube it or slice it as you might be cooking it.  For steaming, slicing thin is a must.  For pressure cooking, yam can be cut into big chunks.

Cook the yam to soft,   mashing consistency and drain water, if any.

Mash to a smooth dough and salt it, mixing evenly.

Grind roasted gram (chutney dal or pottu kadalai) to fine powder.

Grate onion, chili and garlic very fine and add coriander and curry leaves a little if you so desire.

Saute the onion, chili, garlic lightly in a tsp of oil in a thick bottom pan if you wish, but this is not necessary.

Add the sauteed onion, chili garlic to the mashed yam and mix thoroughly.

Add 2 tsp of besan (gram flour) and roasted gram powder to the dough and mix well.

Divide this yam dough into equal portions and make small balls out of the portions.  Flatten the balls into any desired shape with your hands.  If the shaping proves to be difficult inspite of binding with besan  and roasted gram powder, add a tsp of oil to the dough.  This will do.

At this stage the yam cutlets are ready for refrigeration for future use. (in which case store in containers in fridge – do not freeze – for use upto 1-2 days).

The yam cutlets are ready for frying.  You can deep fry them in small batches of 3-4-5.  When one side is done, turn over and fry the underbelly also to golden brown.

Take out draining the oil and spread on an absorbent tissue paper to wipe off the excess oil.

Yummy yam cutlets are ready for serving.  This quantum serves upto 5-6 people.

Can be had with tea with tomato sauce.  Can also be served as a dry subze with biryani or any other rice dish.

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From → Vegetarian

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