CHAENAI KIZHANGU CURRY GRAVY/YAM BALLS GRAVY

Yam is rich in vitamin C, potassium, copper, calcium, iron,manganese and metabolic vitamins. It is a low glycemic content and has soluble dietary fibers.

It regulates the steady rise in blood sugar levels. It is an excellent source of b complex vitamins. It is a staple food for the regional folks of Africa. It provides the adequate daily requirement of vitamin B6 and vitamin B1 riboflavin and folates.

Google source.

We are going to make the yummy yam balls gravy right now.

Ingredients:

Yam quarter kg
Shallots and onion chopped one cup
Red chilies four
mustard seeds one spoon
Tomato medium size two
Poppy seeds one spoon
Coriander powder two tablespoons
Turmeric two spoons
Sesame oil half cup
Fennel seeds two spoons
Curry leaves half cup
Red chilly powder two spoons
Cumin seeds one spoon
Shredded coconut half cup
Cilantro leaves finely chopped one cup
Ginger gratings one tablespoon
Garlic pods four

Procedure:

Wash and peel off the yam and shred into gratings.
Blend the gratings without adding water into a coarse paste and drain them in a white cotton cloth.
to prevent throat allergy.

For gravy:

Heat the pan with sesame oil and add shallots, red chilly 2nos, curry leaves, poppy seeds and fennel seeds Saute for while.
Add turmeric, red chilly powder, coriander powder, cumin seeds, Bengal gram dal and coconut gratings.
Saute for a few seconds and set aside.
Blend into a fine paste.

for making balls 

Now, heat a frying pan with sesame oil.
Add onion, red chilly powder, curry leaves, coriander leaves,coriander powder, karam masal powder,
fennel seeds, turmeric.
Saute well until the onion turn translucent.
Add yam paste and saute again.
Sprinkle salt required.
Saute well for five minutes in a low flame.
Set aside to cool.
Mix the above ingredients with the yam and make balls.
In a mixing bowl, add two tablespoons of Raw rice flour, six tablespoons of besan flour and add adequate salt and water to make a batter.
The consistency should be a bhaji batter.
Set aside.Heat the tempering pan with sesame oil to a deep-frying temperature
Make gooseberry size yam balls. 
Dip the balls into the batter and drop them gently.
Allow to deep fry in batches.
Let the oil bubbles subsidize, take out the balls out and collect in a dry plate.

Now the final step follows;

Heat the frying pan with oil.
Add mustard seeds to pop up.
When they start to pop up, add onion, curry leaves, red chilies and saute for a while.
Add chopped tomato and turmeric powder, red chilly powder and fennel seeds.
Cook for few minutes until the tomato gets the gravy consistency.
Transfer the blended paste to the pan and adjust the consistency with adequate water. 
Add required salt and allow to boil until the gravy becomes thick.
Drop the fried balls and garnish with coriander chops.

Your yummy yam balls gravy is ready to have with idlies, dosais, and hot steamed rice. It is unbeatable!









































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