Yam Roast

During my school days my mom prepares this a lot and we were all a great fan of this simple side dish. When ever we had a simple lunch, just rasam and poriyal, mom made this to accompany rasam rice and it would be a satisfying meal. The only work in this side dish is to slice yam into tiny cubes. But nowadays with a knife and a board, that also has become very easy. And it has to be served straight from the pan otherwise the cubes will become soft. So usually mom starts cooking this only 15 minutes prior to serving time. You need to use a lot of oil to get a nice crispy roast and sometimes I bake it in oven too for a guilt free version. But this is what mom used to make and I am so happy to recreate it in my kitchen. I served it along with paruppu kootu, rasam and curd. What else do we need??? For the Blogging Marathon A-Z Series, today is the day for alphabet Y and this is what came to my mind for Y paired with regional dishes.




Ingredients:
Yam-250 gm
Salt-to taste
Oil-2-3 tbs or more
Red Chilly Powder-1/2 tsp

Procedure:
1. Remove skin and chop yam into tiny cubes.
2. Wash in water until you get rid of all the impurities.
3. Drain water and set it aside.
4. Heat oil in a pan and add the yam cubes.
5. Keep on stirring on medium -low flame until the yam cubes are slightly crisp.
6. Add salt and red chilly powder.
7. Add 1/2 tbs of oil and keep on roasting till you hear the crisp sound.
8. Serve it immediately.






Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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