Crispy on the outside and soft inside, spicy yam to add flavor to rice.
Elephant yam (cut into 1 cm cubes) – 250 gm
Curd – 2 tablespoons
Turmeric powder – 1/4 teaspoon
Red chilly powder – 2 teaspoons
Curry leaves – 2 stalks
Oil – 2 tablespoons
Salt – to taste
Cooking Time: 10min.
Pour one tablespoon oil in a pan and add the mustard seeds. When the mustard seeds splutter, add the yam pieces, curd, turmeric powder, red chilly powder, and then pour water. Close the pan and cook in medium fire. Open the lid and stir every minute or so.
Yam available in certain seasons tends to have a higher cooking time. When the water dries up, lower the heat, and check if the yam is tender and well cooked. If the yam is still hard, add some more water and add salt. After the water dries up, add the remaining oil and the curry leaves and cook till the sides of the yam turns brown. Yummy yam is ready to be served with rice and curry.
List of accompaniments:
Rice and curry. Tastes great with curd rice.
Cleaning yam can be clumsy. Smear oil in your hands before you clean the yam. This will save you the nasty itching that raw yam might cause. Adding curd to the yam while cooking helps to get rid of any itching that it could cause.
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