Yam Curry – Chettinad Style
Yam is the common name for a plant species that form edible tubers.
The true yam is a versatile vegetable. It can be barbecued, roasted, fried, grilled, boiled, baked, smoked and when grated it is processed into a dessert recipe. Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness.
Simple yam curry with a sprinkle of fresh coconut is a comfort food with rasam-rice or Sambar rice. I made this along with Buttermilk Stew.
The Chettinad style is slightly spicier and more fragrant because of use of fennel seeds. Today I would like to put up Yam curry – a simple recipe ! Vetted by my daughter as wonderful taste…..!
Time for Preparation: 15 Minutes How long it takes: 45 minutes, Number of servings: 5-6
250 grams yam, skinned and cut into roughly into cubes
1/2 tsp salt
Pinch of turmeric powder
1/2-1 tsp red chilli powder
1 tsp of coriander powder
1/2 tsp salt
2-3 tsp of desiccated coconut ( One can also use Fresh)
Handful of mint leaves (optional)
2 tsp oil
Pinch of asafoetida
2 sprigs curry leaves
3 dried red chillies, broken
1/2 tsp mustard seeds
1/2 tsp fennel seeds
2 tsp chana dal
1 tsp udad dal
In a vessel (Microwave safe bowl), place 2 cups of water with 1/2 tsp salt and pinch of turmeric powder add the cubed yam to this, cover with a lid, leaving a small opening for the steam to escape, microwave it in micro high 800 for 7 to 8 minutes, check to see when it is nearly tender.
Remove this in a colander and to drain well. Meanwhile, prepare the tempering. Heat the oil in a non stick kadai. Add all tempering ingredients one after the other, and stir on medium flame till the udad dal and chana dal turn golden brown.
To this add the drained yam cubes toss couple of times, and then red chilli powder, coriander powder toss gently and to this add coconut and mint leaves. Toss gently to coat well on a low flame, let this crisp up a bit. One see from the picture above….!
This goes very well with white rice or chapatti.