A Simple Kerala style Yam fry – this is a everyday side dish that is made with just a few basic ingredients. Tastes great with rice and dal.
We are cooking with alphabets and today’s letter was probably the easiest to decide. Y for Yam fry, that’s it — I didn’t even bother to look for more options.
I love yam because it is similar to potato in texture and taste. It is hard to find fresh Indian style yam here in the US. So I always have a few frozen packets in the freezer. They are great to make quick stir fry like this recipe or to make this Andhra style Kanda Bachalikura.
Kerala Yam Fry | Chena Mezhukkupuratty:
There are quite a few different versions to make Kerala style yam fry. Yam is deep fried until golden and crispy in some recipes. In some yam pieces were marinated in spices before frying. Some had onion while some didn’t.
I settled on Maria’s recipe with onion and garlic. I loved this recipe because it is very flavorful and the fried yam turned crispy and addictive.
How to Serve:
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- 2 cups Yam, Peeled & Chopped (I use frozen yam)
- 1 Small Onion, finely choped
- 2 cloves Garlic, finely minced
- ¼ tsp Turmeric
- 2 tbsps Coconut Oil
- ½ tsp Mustard Seeds
- 8 ~ 10 Curry leaves
- To taste Salt & Pepper
- 1 tsp Red Chili powder
- If using raw yam, boil it until just tender. I microwaved the frozen yam for couple of minutes.
- Heat coconut oil in a pan, add the mustard seeds and once the seeds start to splutter, add the onion, garlic and curry leaves. Saute till onion turns golden.
- Add chili powder, salt and pepper. Next add the yam and mix well to coat with the spices.
- Cook on medium-low flame, stirring occasionally, until yam is crispy on the outside. Serve hot with rice.