Yam fry

Yam fry or Chenai mezhukkupuratty is a typical kerala dish which is generally made in a iron wok. For this week's alphabets I mostly depended on english words. So I didn't think a lot for Y. I had decided it has to be Yam. But the decision of curry or fry was made last week.

Most keralites have a backyard at home where they do some farming. I have seen most of the keralites growing Yam in their backyard. Yam is a root vegetable and takes about 5-6 months to grow. I have seen big yams weighing about 5 kgs also. I tried growing yam in grow bags / sacks and it yielded me small yams - weighing 500-750 grams. That was ideal for making a curry for a day.

I love to have this yam fry with dal and rice. Although it will also be a good side dish for rasam rice.

And this is a no onion / no garlic recipe . 

Ingredients:

Yam / Chena - 500 grams

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Salt - to taste

Coconut oil - 2 tbsp

Mustard - 1/2 tsp

White Till seeds - 1 tsp

Curry leaves - few

Method:

• Chop the yam into small cubes.
• Boil the yam with salt, turmeric powder and chilly powder and cook until the yam is soft.
• Heat coconut oil in a wok, add the mustard seeds and once the seeds start to splutter, add the curry leaves and the till seeds.
• Add the cooked yam and mix well.
• Fry the yam on medium-low flame, stirring occasionally, until yam is crispy on the outside.

Serve hot with rice and a curry of your choice.

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