A simple curry from senai kizhangu ( yam ).
senai kizhangu ( yam ) : 1/4 kg
sambar powder : 3/4 tsp
turmeric powder : 2 pinches
mustard seeds : 1/2 tsp
urad dhal : 1 tsp
oil : 3 tsp
salt : 1/2 tsp ( adjust )
curry leaves : 8
red chilly powder : 1/2 tsp ( for spicier taste )
Remove skin & wash yam thoroughly.
Make thin slices.
put in a cooker or pressure pan with 1 cup of water.
Add turmeric, sambar powders and salt.
Close the cooker with weight on.
Cook for one whistle only. Immediately open and see whether the yam has cooked well.
If its not cooked well keep of one more whistle.
Strain through a colander.
Now keep a kadai on slow flame and add oil.
When oil is hot sputter mustard seeds and then add urad dhal.
Now add curry leaves.
When urad dhal becomes golden color add cooked yam.
Stir well and saute till all the pieces turn into golden color.
If needed add some more chilly powder and adjust salt.
Transfer into a serving bowl.
Yam curry goes well with rasam rice, sambar rice and even with curd rice.