Yam cutlet | Karunai kizhangu cutlet recipe

Yummy yam cutlet recipe
This a plain yam cutlet you can also include veg of your choice like peas, carrots, beans etc.
This is from my periamma’s kitchen, my mom’s elder sister named Lakshmi Devi. She was born in Chennai but went to Mumbai after her marriage and cook many variety dishes and also North Indian dishes. She is an expert in cooking and she serves food with lots of love. Love you periamma.

Once we are cooking yam for making fries during a function at home. This yam or karunai kizhangu got cooked too much and could not make fries. When we were wondering what to do next my periamma came and gave this idea to make yummy cutlet by dusting the outer with rice and sooji. Everyone liked it very much and all the cutlets got over. This is the story behind this recipe lol…

Yam cutlet | Karunai kizhangu cutlet recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish, Snacks, Starters
Cuisine Indian
Servings 4 People


  • 1/4 Kg Yam/karunai kizhangu
  • 1/2 Tbsp Chilly Powder / மிளகாய் தூள்
  • 1 Tsp Coriander Powder / மல்லித்தூள்
  • 1/3 Tsp Cumin Powder / சீரகத் தூள்
  • 1/3 Tsp Ajwain / Omam
  • 1/3 Tsp Turmeric Powder / மஞ்சள் தூள்
  • 1 Tsp Kashmiri red chilly powder
  • Required Salt
  • Raw rice flour
  • Sooji


  • Peel skin and chop yam roughly into cubes. Wash well and strain excess water.
  • Add 1/2 tbsp chilly powder.
  • Add 1 tsp coriander powder
  • Add 1/3 tsp cumin powder
  • Add 1/3 tsp omam / ajwain
  • Add 1/2 tsp turmeric powder
  • Add 1 tsp kashmiri red chilly powder
  • Mix everything well
  • Add 1/2 glass water
  • And pressure cook for 2 whistles
  • You can also cook in open vessel and then add the masala. Mash well by hands or a masher.
  • Add 1-2 tsp rice flour to get the right consistency for making cutlets.
  • Make balls and keep aside
  • In a plate add 2 tsp rice flour
  • Add 2 tsp sooji or as required mix well.
  • Now make cutlet shapes out of the balls prepared and dust in the rice flour and sooji mixture. Place it in hot tawa.
  • Cook both sides in low flame. Add oil to cook. Once it is cooked and crisp enough transfer to plate.
  • Serve yam cutlet with tomato sauce. Serve hot.



About Poornima 132 Articles
My name is Poornima Thirumurthy Kumar born in chennai (Tamil Nadu), Studied BSc Mathematics did MCA and working as Technical Lead in a software company. I have more than 8 years experience in IT field. I was a freelance web designer while pursuing GNIIT (Software Engineering) course in NIIT. But later then I gave up my time only with my company. Though I would like to cook before marriage for my parents and my elder brother, cooking has become my passion since (2014) I got married and became Poornima Senthil Kumar, its just because to impress my hubby. And I would like to do more recipes for my daughter Keerthana who is 15 months old now, many times she would not try it at all. Now I would like to post my recipes to the world to impress you all. I have planned to launch this website on 14th April 2017. And its going to be updated with new recipes frequently. Cooking healthy food, eating happily and staying active without any illness till the last breath is the way of my life. And I would be very happy to know my friends are too happy and healthy with my recipes. No rules, Don’t be afraid to do whatever you want. Cooking doesn’t have to have rules. I don’t like it that way. – Masaharu Morimoto Thank you.

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