No of portion: 4, Approximate Duration: 30 mins, Cuisine: South Indian
Clean and cut the yam into the pieces. Parboil the yam with turmeric powder, tamarind pulp, salt and required amount of water. Then strain and allow to cool.
Then mash that yam, and add Basen flour, rice flour, salt, Ajwain seeds and Asafoedita mix well and make like a dough.
Add Umami seasoning AJI-NO-MOTO® and chili powder into the mixer grinder jar then make a powder and keep it aside.
Make like a ball that mixer then put into the murukku maker and press it on hot oil, deep fry until crispy. Then strain and keep it aside.
Deep fry the ground nuts and curry leaves in that same oil on slow flame.
Next add all deep fried yam, ground nuts, curry leaves and powdered spice mix together and mix well, then serve it.
|Tamarind pulp||1 lime size|
|Turmeric powder||½ tsp|
|Basen flour||½ cup|
|Rice flour||¼ cup|
|Ajwain seeds||½ tsp|
|Chili powder||1 tbsp|
| Umami seasoning
|Ground nut||50 Gms|
|Curry leaves||3 sprig|
|Oil||For deep fry|