Tribal/village Tamil Nadu recipe — Small wild tuber stir-fry — forest tubers collected by tribal women in Kolli Hills.
Ingredients
- tiny forest tubers stir-fry as main ingredient
- Minimal oil (sesame or coconut)
- Salt to taste
- Basic tempering — mustard, curry leaves
- Coconut or tamarind if required
Method
Prepare siru kizhangu: Wash 300g siru kizhangu (small tubers — field tubers or Chinese potato). Boil in water with a pinch of turmeric for 10-12 minutes until completely soft. Peel if needed. Halve larger ones.
Make spice coating: Mix together 1.5 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder, half tsp turmeric and salt.
Coat tubers: Toss the cooked siru kizhangu in the spice coating mix.
Heat oil: Heat 3 tbsp sesame oil in a wide pan on medium-high heat.
Make tempering: Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves and 2 dried red chillies.
Fry coated tubers: Add the spice-coated siru kizhangu. Fry on medium-high heat 6-8 minutes without stirring much to get a crispy crust.
Flip: Turn each tuber and fry the other side 4-5 minutes until golden all over.
Add shallots: Add 5 sliced shallots and toss with the tubers. Fry 3 more minutes.
Final toss: Toss everything on high heat 2 minutes until completely dry.
Serve: Adjust salt. Siru kizhangu fry should be crispy and well-spiced. Serve with steamed rice.