Kandagadda Vepudu
Introduction to Kandagadda Vepudu Recipe
Kandagadda Vepudu is an authentic recipe from Andra, known for its unique taste and shimmery golden brown color that captures your attention at the very first sight... Savor this delightful dish with a sip of buttermilk in between...
Kandagadda Vepudu or Suran Fry is a scrumptious yam fry, a dainty delicacy from the Indian Cuisine and it is popular all over the country for its unique flavor and luscious nature. Quite interestingly, this Kandagadda Vepudu is crisp on the outside and soft and light on the inside. The spices that are used to marinate the Yam make it more delectable and fiery and it tickles your palate leaving you all the more hungry. It is relished both as starters and as accompaniments for main course meal and in both the ways it tastes delicious.
Yam is a versatile vegetable and it is called by different names like suran, jimikand, ole, chenai kizhangu or elephant foot. It is popular in the states of Kerala, Karnataka, Tamil Nadu, AndraPradesh, Bihar, West Bengal and Bangladesh. It is one of the ancient vegetables that has been used in the Indian cooking since decades and several yam based recipes has been passed onto generations and one such famous recipe is this Kandagadda Veppudu. It is one of the most sought after appetizers in AndraPradesh and it is a common dish in Andra households and mostly served as accompaniment for steamed rice, munagaku pappu, and palya.
Yam holds a lot of health benefits and no wonder it has been widely used in the Indian cooking. It contains proteins, vitamins, carbohydrates, minerals, anti-oxidants and fiber. It protects heart health and it is a boon to women as it balances the hormones and aids in increasing the production of red blood cells in the body. Moreover, it has anti-aging properties too. Certainly, it occupies a remarkable place in the Indian Cuisine not only for its health benefits but also for its accessibility and affordability.
Try out this exclusive Kandagadda Vepudu or Suran Fry and relish it on a chilly afternoon.
Ingredients Required To Make Kandagadda Vepudu Recipe
How To Make Kandagadda Vepudu Recipe
The first step is to clean kandagadda in a proper way and soak it in water well before you do the chopping because it will be easy to remove the mud from the outer skin.
After some time, just peel the skin off and wash it again three to four times approximately.
Then chop it into long thick slices suitable for tawa fry.
Wash it one more time and drop it in a vessel and add two cups of water and boil.
Add a pinch of salt and a quarter teaspoon of turmeric powder while boiling.
When it comes to a boil just turn off the stove and strain the water and now the kandagadda is ready to fry.
Drop the kandagadda slices that you have parboiled already in a large bowl.
Tip in a quarter teaspoon of salt (as you have already added a little) along with a few pinches of hing or asafoetida powder in the bowl.
Sprinkle a teaspoon of red chili powder and coriander powder each.
Follow it up with half a teaspoon of cumin or jeera powder and garam masala each.
Squirt in about half a teaspoon of ginger garlic paste and finally add half a teaspoon of fennel powder.
Stir in the ingredients well with a spatula and let it marinate for half an hour approximately.
After sometime, heat a tawa and splash in four to five tablespoons of cooking oil to make the yam tawa fry.
Maintain the heat in medium flame and drop in the yam slices one by one into the tawa leaving enough space between one another.
Let the slices sizzle evenly and now you lower the flame while closing the tawa with a lid.
After a minute or two, just open the lid and using a spatula flip the yam slices to the other side.
You will now notice that the bottom part being roasted and has become crispy golden brown.
Similarly, roast the other part too and when it turns completely golden brown and crispy take it out from the tawa and place it over a plate covered with a paper towel.
Now the lip-smacking Kandagadda Veppudu is sizzling hot and ready to eat.
Serve this delicacy as an after school snack for kids or as starters for tea parties.
Tips & Tricks To Make Kandagadda Vepudu Recipe :
- Follow the procedure given for washing and boiling the kandagadda to remove the itchy nature from the vegetable.
- Some people may have sensitive skin and their hands would get itchy once they start chopping. So it is safe to apply sesame oil in both the hands before touching kandagadda or they can wear gloves.
- Better buy the vegetable a week before and keep it aside so that it would be less itchy.
- While slicing, do not slice it too thick or too thin. Let the size be moderate enough to be softer inside.
- We boil it in salt water and turmeric powder in order to remove the alkaloids (if at all there is any) and to make it non-itchy.
- Fry the suran in low medium flame to get the golden brown color.
- If you have a cast iron tawa, better use it to make this veppudu as it gives a more crunchy finish and holds some health benefits too.
- It tastes the best when suran fry is hot and therefore serve it while it is still sizzling.
Ingredients
Directions
The first step is to clean kandagadda in a proper way and soak it in water well before you do the chopping because it will be easy to remove the mud from the outer skin.
After some time, just peel the skin off and wash it again three to four times approximately.
Then chop it into long thick slices suitable for tawa fry.
Wash it one more time and drop it in a vessel and add two cups of water and boil.
Add a pinch of salt and a quarter teaspoon of turmeric powder while boiling.
When it comes to a boil just turn off the stove and strain the water and now the kandagadda is ready to fry.
Drop the kandagadda slices that you have parboiled already in a large bowl.
Tip in a quarter teaspoon of salt (as you have already added a little) along with a few pinches of hing or asafoetida powder in the bowl.
Sprinkle a teaspoon of red chili powder and coriander powder each.
Follow it up with half a teaspoon of cumin or jeera powder and garam masala each.
Squirt in about half a teaspoon of ginger garlic paste and finally add half a teaspoon of fennel powder.
Stir in the ingredients well with a spatula and let it marinate for half an hour approximately.
After sometime, heat a tawa and splash in four to five tablespoons of cooking oil to make the yam tawa fry.
Maintain the heat in medium flame and drop in the yam slices one by one into the tawa leaving enough space between one another.
Let the slices sizzle evenly and now you lower the flame while closing the tawa with a lid.
After a minute or two, just open the lid and using a spatula flip the yam slices to the other side.
You will now notice that the bottom part being roasted and has become crispy golden brown.
Similarly, roast the other part too and when it turns completely golden brown and crispy take it out from the tawa and place it over a plate covered with a paper towel.
Now the lip-smacking Kandagadda Veppudu is sizzling hot and ready to eat.
Serve this delicacy as an after school snack for kids or as starters for tea parties.