Yam Masala Fry

Yam Masala Fry is a nice roasted curry which makes up for a good accompaniment for various sambar, kozhambu and rasam. This is made with Yam and some masala’s and hence gives a unique flavor to the curry. Due to its immense health benefits, yam if included in your diet regularly, keeps you in good shape and health.

Health Benefits of Yam:

1. Rich in fiber hence helps in reducing blood sugar levels.
2. Rich in Manganese, which is essential factor for metabolism of carbohydrate and anti-oxidants.
3. Aids in the process of digestion, stimulates bile flow.
4. Excellent source of B-Complex Vitamins.
5. High source of energy, 100 gms of yam gives 118 calories.

As yam provides as much as these health benefits, for some it may cause indigestion too. Also, generally yam causes itchy sensation to the tongue, while consuming.

To avoid yam itchiness, cook the yam in tamarind water. This removes the itchiness.

To avoid yam indigestion, don’t use it raw or semi-cooked, cook it atleast 85% and then only consume.

Yam is bit tricky and difficult to cut. By practice one can start cutting yam easily. For want to patience, let us not miss out of the benefits it offers.

Best Accompaniment for : Sambar / Kozhambu / Rasam / Curd Rice

Ingredients:

Yam – 1 Big, Chopped into medium squares
Tamarind Water – 1 Cup
Red Chilly Powder – 2 tsp
Salt – 2 tsp
Rice Powder – 2 tsp
Turmerice powder – ½ tsp
Hing – ½ tsp
Masala mix
Oil – 6-8 tbsp

To prepare Masala Mix:

1. Small onion, peeled – 6
2. Garlic pods, peeled – 4
3. Pepper – 1 tsp
4. Cumin seeds – 1 tsp
5. Saunf – 1 tsp

Raw grind the above ingredients, adding very minimal water and keep the thick grounded masala mix paste ready.

Pre-requisite:

1. In a kadai, add the cut yam and tamarind water and boil the yam until it is cooked. To know whether yam got cooked, take one yam and press it with hands, it should be soft and be able to break easily, but not mushy.

2. Once yam cooked, remove and strain the excess water. To the strained yam, add the masala mix + red chilly powder + rice powder + salt + turmeric powder + hing and mix with hand very well. Ensure the masala is coated all over the yam well.

Method:

1. In a broad Kadai, add 3-4 tbsp of oil, add the masala coated yam to it and fry.

2. No need to stir continuously, allow the yam to fry for 3-4 minutes and gently toss it around, so that the yam turns the other side, allow the turned side to cook for 3-4 minutes and again toss it around. Repeat this until roasting happens and yam turns into brown colour on all sides. In between, if needed add required oil and salt.

3. Once yam is well roasted, remove from the stove. This doesn’t require seasoning.