Comments on: Yam Subzi

By: Deepika

Deepika — Fri, 13 Feb 2009 13:25:00 +0000

Thanks for that info Malar! Though these methods are age-old, along the way the explanation for these steps has gotten lost. Good to have people like you who can tell us the why’s and how’s.

By: Akal's Saappadu

Akal's Saappadu — Tue, 10 Feb 2009 08:51:00 +0000

this looks good and well explained. Karunakizhangu yes, but never tasted yam; I’ve seen it very often in the exotic shops here but never knew how to prepare it.

By: Viki Xavier.

Viki Xavier. — Tue, 10 Feb 2009 00:34:00 +0000

Nice explanation about this yam family dear. Never tasted that pidikarunai kilangu often (only on pongal in India). These roots are yummy , sure they have to protect themselves from animals:).Every ingredient like tamarind has a meaning in our native cuisine.. lovely subzi. I should try this with frozen yam.

By: Varsha Vipins

Varsha Vipins — Mon, 09 Feb 2009 20:30:00 +0000

Thanks for the info Malar..Subji looks tasty..:)

By: AnuSriram

AnuSriram — Mon, 09 Feb 2009 20:17:00 +0000

Thats delicious! Makes me drool! I don’t use yam much in my cooking.. But your pictures make me crave for some..

By: Ashwini

Ashwini — Mon, 09 Feb 2009 14:31:00 +0000

nice explanation..subzi looks very nice..never tried msking it..will try..

By: SriLekha

SriLekha — Mon, 09 Feb 2009 14:15:00 +0000

wow! looks yummy n delicious!
Microwave oven series is going on!
join with us in the EFM-Microwave Oven Series!

By: RAKS KITCHEN

RAKS KITCHEN — Mon, 09 Feb 2009 06:23:00 +0000

Wonderful post malar and lovely recipe!!!

By: Ann

Ann — Mon, 09 Feb 2009 04:55:00 +0000

A very informative write up as usual…Using tamarind is such a wonderful ida…thanks for sharing malar.

By: sriharivatsan

sriharivatsan — Mon, 09 Feb 2009 03:04:00 +0000

Hm, Malar, nice and new info about these..Looks colorful and yummy…