Skip to main content

Grated Yam Curry ( Kandha Khima Kura)

 Grated Yam Curry ( Kandha Khima Kura)


This is a delicious slow cooked dish from Andhra Pradesh using the humble Yam. It is grated and cooked on slow flame with onions  and a delightful mix of spices and an added crunch of fried cashew nuts. This dish is usually served on special occasions as part of a festive meal. 

Yams are rich in fiber and nutrients. They are said to have cancer fighting properties and help control blood sugar levels.

  • Ingredients:

  • 1/2 Kg Yam
  • 1 1/2 Cups Diced Onions
  • 1/4 Cup Cashew Nuts
  • 1 sprig Curry leaves
  • 1 Tsp Chilli Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala Powder
  • 1 Tsp Ginger Garlic Paste
  • 4 Tbsps Oil
  • Salt to taste
  • Pinch of Turmeric Powder

Let's get started:

Remove the hard bark like covering of the Yam till you come to the orange part.

Grate the Yam into watery buttermilk ( 1 Part Curd and 6 Parts Water). This will remove any itchiness that is present in the Yam.

Heat a pan and pour in 4 Tbsps Oil.

Fry the cashew Nuts till light golden brown. Drain and keep aside. 

Fry the Curry leaves till crisp and remove and keep aside. 

Squeeze out the water completely from the grated Yam and add to the oil. Fry on medium flame stirring occasionally till colour changes. 

Turn flame down to low and cook covered till the oil separates from the sides.

Add the diced onion pieces, salt and turmeric  and stir well. Cook covered on low flame till the onion pieces turn translucent. Mix in between.

Add the chilli powder, Coriander Powder, Garam Masala, Ginger Garlic Paste and mix well. 

Add 4 Tbsps of water and mix well. 

Cook covered on low flame till the oil separates from the sides of the pan. Keep stirring in between.

Remove cover and add Cashew Nuts and Curry Leaves. Mix well and cook for a few minutes till the curry is completely moisture free and dark brown in colour.

Serve with Rice and other accompaniments like Sambhar and Rasam. 


Comments

Post a Comment

Popular posts from this blog

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Andhra Gongura Pachadi

Andhra Gongura Pachadi An Andhra meal is not really complete without the quintessential Gongura Pachadi. Easy to make and loaded with iron, vitamins, folic acid and anti-oxidants, this tangy leaf ( Sorrel Leaf) is used in many dishes in Andhra – the most famous being Gongura Pappu, Gongura Pachadi and Gongura Mutton. Gongura Pachadi is made in many ways in different parts of the state – all taste good. This is my recipe. Ingredients: 2 cups tightly packed sorrel leaves (Washed well and sun dried for about 10 to 12 hours) 1 Tsp Cumin seeds 1 Tsp Fenugreek seeds 10 dried red Chillies 3 Green Chillies 1 tbsp Tamarind pulp Salt to taste A pinch of Turmeric 3 Tbsps Oil For tempering: 1 Tbsp Oil 1 Tsp Mustard seeds ½ Tsp Urad Dal 1 sprig Curry Leaves 6 cloves Garlic – Peeled Let's get started: In a pan, pour 3 tbsp oil and on a medium flame fry 1 tsp cumin seeds ,1 tsp fenugreek seeds and 10 dried red chillies till they are well fried. Do not let t...
4 comments
Read more