Sunday, February 23, 2014

Vethala Valli Kizhangu Tikki




On my trip to the vegetable market, I found this yam. I have never seen this before and so asked a salesperson. She said it's vethala valli kizhangu or vetrilai valli kizhangu. So got one, after reaching home googled about it. It is called betel leaves tuber but coundn't get lot of information. It is a vine whose leaves are similar to the betel leaves and hence it got its name.



This is how it looks after you cut:



After a couple of clicks, I washed and chopped some and started to think what I could make from this. I boiled in water till cooked soft but not mushy. I dropped the idea of making any dry curry or gravy, since we had already finished our brunch. Thinking thinking.....finally decided to make a snack. Ideas is to substitute this for potato and make a tikki. Since, we have never tasted this, I decided to add some extra spices too. the end result was good. It was very tasty with our tea in the evening today. I was really surprised to get a lot of smiles from my husband and daughter for a totally new vegetable. 


Ingredients:

Vathala Valli Kizhangu tuber - 1/2 cup, chopped
Onion - 1/4 cup, finely chopped
Salt -  to taste
Chilli powder - 1/4 tsp
Garam masala - 1/8 tsp
Turmeric powder - 1/8 tsp
Green chilli - 1 small, finely chopped
Cilantro - 2 tsp. chopped
Ginger garlic paste - 1/4 tsp
Bread crumbs - 1/4 cup (optional)

Seasoning:

Oil - 1 tsp
Fennel seeds - a pinch
Hing - a pinch

Method:

In a pan, add 1 tsp of oil. When it is hot enough add the fennel seeds, hing. Then add the onion, ginger garlic paste and saute for 2-3 minutes it onions are cooked and the raw smell disappears. Peel and mash the tuber a little. Add this to the onions in the pan followed by salt, turmeric, chilli powder and garam masala. Mix thoroughly and cook for 2 min. and switch off the gas. Now add cilantro and 1 tbsp breadcrumb. When the mixture is cool enough to handle, make tikkis. (You can coat the tikkis with a little breadcrumbs too, or add all it, mix and make cutlets). Pan fry them with a tsp oil, flip and again let it cook with another tsp of oil. Tasty tikkis are ready!




Notes:

When I was cutting it, the texture of it gave a feel like when you cut elephant yam. I started to boil it in water, but it took almost 40 min. for 1/2 cup.  A nice idea is to peel and then boil for cooking fast and easiness.When I was peeling, I felt like  peeling colocasia. It tasted exactly like colocasia. You could also try some curry with this tuber.

4 comments:

  1. Thanks for recipe. Pls post gravy in this............

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  2. This recipe seems new and different. Just i got to know about this tuber and got through you blog,

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    Replies
    1. Thanks for your comment. I found it in the market during Feb. in India. I am still checking on its availability to try out more recipes.

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