Yam Stir Fry (South Indian Style)

         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 flavor. 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 chili, 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 chili and curry leaves.

         Sauté for a few seconds till the dal changes color. Add the boiled yam cubes, salt, turmeric powder, red chili powder and sambar powder.

         Sauté on a low flame for 1-2 minutes. Switch off the flame and add the lime juice. Mix well and serve, garnished with coriander leaves.