An easy stir fry dish of Yam cooked with a tempering of mustard seeds, curry leaves, asafoetida, urad dal (split black gram) and green chili and finishing off with a sprinkle of sambar powder for an authentic South Indian flavour. Not to forget a dash of lime for a tangy taste.
The chili powder can be adjusted according to individual taste. Best had as a side dish with either rice-dal / curd-rice combo or with chapattis. I like to have simply mixed with plain steamed rice along with papad.
- 300 gms yam, cut into small cubes & boiled
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- 1 green chily, chopped
- pinch of asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 - 1 tsp. red chili powder
- 1 tsp. sambar powder
- lime juice to taste
- coriander leaves to garnish
Heat oil in a non-stick pan and temper with the mustard seeds. After it stops crackling, add the urad dal, asafoetida, green chily and curry leaves.
Saute for a few seconds till the dal changes colour. Add the boiled yam cubes, salt, turmeric powder, red chili powder and sambar powder.
Saute on low flame for 1-2 minutes. Switch off the flame and add the lime juice. Mix well and serve, garnished with coriander leaves.