Wednesday, 26 May 2010
A very simple fry, yet very tasty. It pairs excellent with sambhar saadham. A healthy alternative to potatoes. Try it. You will love it.
Chenai kizhangu / suran / yam- 1/4 kg
Garlic- 10 pods, crushed with skin intact
Curry leaves- three fistfuls (its a lot but imparts a very nice flavour)
Red chilli powder- 1 tspn
Turmeric- a pinch
Mustard, jeera and urid dhal- 1/2 tspn
Salt to taste
Oil- 3 tbspns
Cut yam into small pieces as shown in picture. Crush the garlic with skin. Heat oil in a heavy bottomed pan. When the oil is hot add mustard, jeera and urid dhal. When urid dhal browns add the crushed garlic,curry leaves and a pinch of turmeric. Fry for a minute and then add the yam pieces. Now slow raost the entire mixture on a low flame until the yam is cooked and turns crispy. When the yam is done sprinkle salt and chilli powder. Mix well and serve with sambhar saadham (rice).
Taste enhancing tips for this recipe : Most important part is the slow roasting. Keep the flame on sim and roast it slowly until done. This adds very nice crispiness without getting overcooked. The curry leaves and garlic also tuirns very crispy and very yummy to eat. You can sprinkle a handfull of water if needed. Add salt and chilli powder only at the end of preparation. You should select a good variety yam and everything depends on yam quality. Happy cooking !!!