Nagaimo is a type of yam with low calories and full of nutrients. Combining all the spices and tempering with oil and mustard seeds, takes the dish to the next level than usual boiling or making curry and makes a perfect spicy nagaimo salad. Nagaimo is popular in Nepal as ‘Tarul‘ and the spices make a perfect ‘Tarul Ko Achar‘. I hope you will all enjoy this unique recipe (Yam Salad) and share it with your friends and families.
Ingredients:
Nagaimo (Tarul) – 1.5 pound
Ginger – 1 inch
Garlic – 3 cloves
Red chili pepper – 6 (soaked in water)
Roasted cumin – 1.5 tsp
Roasted Sichuan pepper (timur) – 1/2 tsp
1/2 lemon (small)
Oil – 3 tbsp
Fenugreek seed – 1/2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Red chili powder – 1/2 tsp (optional)
Chopped onion – 1/4 cup
Chopped cilantro – 1/4 cup
Steps:
- Peel nagaimo (tarul) and cut into chunks and dip into boiled water and cook for 10-12 minutes.
- Use a fork to test if it goes all the way inside the nagaimo, then it is fully cooked. Set it aside to cool down.
- In a pan, fry cumin seeds and Sichuan pepper without any oil for a minute. Set it aside.
- In a mixer, add roasted cumin + Sichuan pepper, ginger, garlic, soaked red chili with a little bit of water, and lemon juice. Grind to make a fine paste.
- Chop nagaimo into bite-size.
- In a bowl, add nagaimo, chopped green chili, chopped red onion, chili paste, salt, and red chili pepper powder.
- Temper with fenugreek seed and turmeric powder.
- Add cilantro and mix it well. Serve with beaten rice or on its own.
