Kaath Aalu (Yam) is a loved delicacy in Assamese cuisine. As a tradition it is an essential part of Bhogali bihu feast.
Kaath aalu is used in various styles in Assamese cuisine. It is added to fish curries, daals (lentils) , mashed ( pitika) and fried .
The yam is first peeled .
Kaath aalu is then sliced .
Tamarind powder (haldi), salt is added to the sliced pieces.
Heat mustard oil (preferably) and fry the slices and serve hot with rice.
Kaath aalu is used in various styles in Assamese cuisine. It is added to fish curries, daals (lentils) , mashed ( pitika) and fried .
The yam is first peeled .
Kaath aalu is then sliced .
Tamarind powder (haldi), salt is added to the sliced pieces.
Heat mustard oil (preferably) and fry the slices and serve hot with rice.
