Different from the usual yam curry. This spicy and tasty curry makes a delicious side dish with Rasam rice and Dhal rice. Simple to prepare and makes your Lunch special!!
Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 4
Ingredients:
Yam – ½ k.g
Oil – 2 tb spoons
Fennel seeds – 1 tea spoon
Dhania (Coriander seed) powder – 1 tb spoon
Red chilli powder – 2 tea spoons
Cumin seed powder – ½ tea spoon
Besan Flour 2 tb spoons
Salt and
turmeric powder
Mustard seeds and urad dal for seasoning
Curry leaves
Method:
Cut the Yam
in to flat rectangular pieces of 1 inch size.
In a pressure cooker put the yam and add water so that the Yam pieces are well immersed in water and
cook it .
Switch off the stove after a whistle. Drain the water out and keep the boiled Yam aside.
Now heat the kadai with the oil.
Add mustard seeds and urad dal. After they splutter put the fennel seeds and wait till it splutters.
Then add all given powders like turmeric powder, salt, red chilli powder cumin seed powder and dania powder .
Stir well all together and add the boiled Yam and keep the stove in medium flame.
Stir the vegetable then and there. Let the vegetable get roasted well atleast for 15 to 20 minutes in low flame. Sprinkle the Besan flour and give a gentle stir.
When yam turns to roasted brown colour switch off the stove and garnish with curry leaves.
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