GARADU (INDORI STYLE), HOW TO MAKE GARADU INDORI STYLE

Garadlu, Kavathu, Kachil, Purple Yam is available during winter season and we make various dishes out of it mainly the Puzhukku or Thalagam for Thiruvathira with Kali. It has got the sticky nature like the Arbi, Colacasia. You have to wash it several times to remove the stickiness and starch out of it. We can directly fry them after pat drying but the Garadu with Jilebi is served in the region of Madhya Pradesh. It is first boiled and then cut into small cubes and fried. A famous street food item to relish during winter season. I wanted to taste this when I went to Ujjain but I was unfortunate. Wherever I went, it was not available. What you need is One Purple yam, remove the skin and cut into big pieces and cook the same. Cool it and cut into cubes and deep fry. Sprinkle some salt, Chaat masala or Jiralu Masala, Lime Juice and serve.

 

Jiralu Masala : You need Roasted cumin powder, dry ginger powder, Red chilli powder, Turmeric Powder, Asafoetida, Black Salt and Rock salt, Black Pepper powder. Mix the same as per your requirement.

 Ingredients:

1 Garadu, skin removed and washed properly

Oil for frying

Chaat masala or Jiralu Masala

Lime Juice

Chopped Coriander Leaves.

Method:

Step 1

Trim both the ends of the Garadu ( If you have a long one as shown in the picture. It comes in a somewhat round shape also.) Peel and cut into 2-3 pieces. Wash several times to remove the starch/stickiness.

Step 2

Boil water with little salt in it. Put the Garadu in it and cook till it is done. To check insert a knife and if it goes smoothly, it is cooked. Remove from the water and allow to cool. 

Step3

Cut into cubes and deep fry in oil.

Step 4

Put the fried Garadu in a vessel and sprinkle some Chaat masala or Jiralu masala. Add lime julice and Garnish with Coriander leaves. 

How to Serve:

Serve hot with Jilebi.

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