Yam Stir Fry
Prep Time: 10 mins | Cook Time: 15 mins | Serves: 2
Chenaikizhangu or Elephant yam is one of the tuber variety. I remember growing up helping my mom cleaning up the yam and chopping or slicing it. She used to say if the yam is very fresh it kind of itch our hands and also while itch our throat while eating. My mom used to make yummy and fresh yam chips during my school days. If I happen to take the yam chips to school, I’ll be left with out with only the empty box. Everyone used to love it for its flavor and taste. Ok, now let’s get into the stir fry recipe. This is very easy and anyone can do it in a jiffy.
Chopped Yam – 2 cups
Sambar Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – as needed
Coconut Oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
- Heat oil in a pan, add mustard seeds and curry leaves. Let the mustard seeds splutter.
- Boil the chopped yam until soft. If using frozen yam, you can directly follow step 3.
- Add the yam into the pan, add sambar powder, turmeric powder and salt. Mix everything well together.
- Fry for 10 mins until crispy. Serve as an accompaniment to rice along with Sambar/Rasam/Kuzhambu.
- Apply oil in your hands while chopping the yam to prevent the itching sensation.
- Soak or Boil the yam in tamarind water to reduce the effect of itching in throat or tongue. Discard the tamarind water after use.