- Clean the Yam and soak in water for 10 minutes . Pressure cook whole Yam without peeling the skin on a medium flame for 4 to 5 whistle with little water immersing half the Yam directly in the cooker. Switch off the flame drain water and let it cool completely. Peel off the skin as you can see ,it comes off easily. Yam is perfectly boiled to cut into small pieces. In a wide kadhai add oil and temper it with mustard seeds, urad dhal, gram dhal and fennel seeds and let it crackle. To it add chopped onion and saute until translucent. Add turmeric powder, Sambhar or Chilli powder and salt to taste and stir until everything is evenly mixed. Cut yam into small pieces and add to the onion masala mixture. Gently mix the yam until the masala is evenly coated. Cover the kadhai and cook on low heat for 7 to 10 minutes until it turn slightly brown in colour. Now add grated coconut and gently mix. Switch off the flame and garnish it with coriander leaves.
Yam poriyal
#myrecipe
By Chandana Guptha
Jan, 21st
575
Servings
4 persons
Cook Time
25 minutes
Ingredients
7
- 9
Ingredients
- Yam
- Onion
- Mustard
- Urad dal
- Chana dal
- Fennel
- Coconut
- Curry leaves
- Corinader
