Fried Garadu

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Ingredients
fried garadu


Garadu 700-800 grams

  • Jiralu Masala
  • Oil for deep-frying
  • Jiralu masala 2 tablespoons
  • Salt to taste
  • Lemon juice 2 tablespoons
  • Fresh coriander leaves chopped 2 tablespoons

Method

  1. Trim off the ends of garadu taking off the narrow tapering ends and use only the middle section. Grease a knife and remove peel.
  2. Cut garadu into large chunks. Boil seven to eight cups of water in a deep pan. Add garadu chunks and boil till just done.
  3. To check, insert a knife into the thickest part of the garadu after six to seven minutes. If it goes in easily the garadu is cooked. Remove from heat and drain into a colander.
  4. Allow to cool completely. Chop into small bite sized squares.
  5. Heat sufficient oil in a kadai on high heat. Deep fry the garadu pieces till they are lightly coloured. Drain and place on an absorbent paper. Just before serving, refry the garadu pieces in medium hot oil till crisp.
  6. Drain and place on an absorbent paper. Divide them equally on serving plates, sprinkle jiralu masala powder, salt, lemon juice and coriander leaves. Serve immediately.

Tip

Garadu is a type of yam. It looks somewhat like sweet potato (ratalu) in appearance. To make Jiralu Masala, mix 2 teaspoons roasted cumin powder, 1½ teaspoons dry ginger powder (soonth), ½ teaspoon red chilli powder, ¼ teaspoons turmeric powder, one pinch of asafoetida, ½ teaspoon black salt (kala namak), ½ teaspoon rock salt (sendha namak).

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