Yam Fry – Home Style

Step 1: Prepare the Yam

Wash the yam thoroughly to remove any mud. Peel off the outer layer using a peeler or knife. Chop the peeled yam into small, bite-sized pieces (approximately 1-inch cubes). Rinse the chopped yam pieces 2-3 times to ensure they are clean.

Step 2: Prepare the Tempering

Heat 1 tablespoon of coconut oil in a pan over medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds and 1 teaspoon of urad dal. Let the mustard seeds splutter and the urad dal turn golden brown.

Step 3: Add Aromatics

Add 2-3 dry red chillies (broken into pieces), a pinch of hing (asafoetida), and a sprig of curry leaves to the pan. Stir for a few seconds until fragrant.

Step 4: Cook the Yam

Add the chopped and rinsed yam pieces to the pan. Sprinkle 1/2 teaspoon of turmeric powder and 1 teaspoon of salt (or to taste). Add 1/2 cup of water. Stir everything well to combine.

Step 5: Simmer and Dry

Cover the pan with a lid and cook for about 7-8 minutes, or until the yam is tender and most of the water has been absorbed. Stir occasionally to prevent sticking. Once cooked, remove the lid and stir for another 30 seconds to allow any remaining water to evaporate.

Step 6: Finish with Coconut

Once the yam is perfectly cooked and dry, add 1/4 cup of fresh grated coconut. Mix well. Your healthy and tasty yam stir-fry is now ready to serve.

• To avoid skin irritation or itching when handling raw yam, wear gloves or ensure your hands are dry. Avoid touching yam with water while peeling or chopping if you are prone to itching.

• If you experience itching after handling yam, rub some oil on your hands or wash them with tamarind water.

• Yam can also be prepared as a gravy (kootu).

• For special occasions, yam can be deep-fried for a crispier texture.