Yam / Senai Poriyal (Stir Fry)

Step 1: Prepare the Yam

Wash the yam thoroughly to remove any mud. Peel the outer layer using a peeler or knife. Chop the peeled yam into small, uniform pieces (cubes). Rinse the chopped yam thoroughly 2-3 times to ensure no mud remains.

Step 2: Temper the Spices

Heat 1 tablespoon of coconut oil in a kadai (wok) over medium heat. Add mustard seeds and urad dal. Stir until the mustard seeds splutter and the urad dal turns golden brown. Then, add 2-3 dry red chilies, a pinch of hing (asafoetida), and a few curry leaves. Stir for about 30 seconds until fragrant.

Step 3: Cook the Yam

Add the chopped yam pieces to the kadai. Sprinkle 1/4 teaspoon of turmeric powder and salt to taste. Pour in 1/2 cup of water. Cover the kadai with a lid and cook for 7-8 minutes until the yam is tender and most of the water is absorbed.

Step 4: Finish the Stir-fry

Remove the lid and stir the yam for another 30 seconds to ensure any remaining water has evaporated. Finally, add 1/4 cup of fresh grated coconut and mix well.

Step 5: Serve

Your healthy and tasty Yam / Senai Poriyal is ready to be served as a side dish with rice or chapati.

• When handling raw yam, wear gloves or avoid touching it with water to prevent skin irritation or itching.

• Yam is believed to be very good for health, especially for the heart and stomach.

• Can be prepared as a gravy-based dish (koottu).

• Can be deep-fried for a crispier texture, often done for special occasions.