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Pidi karunai roast

Wild yam/karunai kizhangu stirred with spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: poriyal, stir fry recipes
Servings: 2 servings
Author: Jinoo Jayakrishnan
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  • 2 cups pidi karunai kizhangu - sliced of 1/2 inch thickness
  • 1/2 cup water
  • 1/2 tsp turmeric powder
  • 1/2 slice lemon
  • salt to taste
  • 1/4 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • 2-3 tbsp oil
  • 1/8 tsp fennel seeds
  • 1 sprig curry leaves


  • wash and slice the wild yam. pressure cook the yam with water, turmeric powder, salt and lemon juice for 1 whistle.
  • open and drain the excess water.
  • Toss together chilli powder, coriander powder, and garam masala.
  • heat oil in a pan and crackle fennel seeds.
  • place the yam pieces on the pan along with a sprig of curry leaves.
  • Gently toss the pan now and then until the yam is completely roasted.