Skillet Fried Violet Yam "Senai Varuval"

Day2 of BM9: You know what else goes well with the Ragi Dumplings that I had posted yesterday? This skillet Yam fry. I was curious when I saw these Violet colored Yam packets in the freezer section in an Indian store. This is something I only recently discovered. A couple of months ago, I wasn't even aware there was a Violet Yam. It tastes exactly the same as the brown "Elephant Yam". Yum! And it takes so few ingredients to make this delicious dry fry. Have this as a side to the Ragi Dumplings dunked in Spinach and Lentil Gravy. I have seen country folks eat this with Kambu Koozh(a health drink made out of "Pearl Millet") and its a divine combo!

Ingredients:

• 2#s 12-oz packets of Violet Yam, from the freezer section
• 1/4 tsp Turmeric Powder
• 1-1/2 Tbsp Chili Powder or less/more
• 2 Tbsp Coriander Powder or less/more
• 1 Tbsp Cornstarch or Rice Powder
• 3-4 Tbsp Olive Oil 
• Salt for taste

For tempering:

• 2 Stalks Curry leaves
• 1 Tsp Mustard seeds

Procedure:

• Transfer the frozen violet yam to a shallow wide bowl. It doesn't have to be thawed.Mix all the other ingredients except the Oil and "tempering ingredients" and let it sit for 10 minutes.

• In a wide pan, heat the oil and dump the entire ingredients from the bowl into the pan.

• Sprinkle little water and close the lid for 8-10 minutes. Let it cook on a low flame.

• Once the Yam is cooked increase the flame to medium and let it cook without the lid.Now would be the time to add more chili powder or salt if needed.

• Let it brown and crisp on the outside.Once it is crispy and crunchy on the outside and soft in the inside(takes about 10 minutes), switch off the stove. The outside might look brown but the insides are a gorgeous purple.

• In another pan, add the oil and temper the ingredients in this order- Mustard seeds, cumin seeds and curry leaves.

• Pour it over the skillet fried Violet yam.

• Serve it with Rice and Yogurt, Lime Rice or with Ragi Dumplings as a side-dish.

What is on this plate? Steaming rice topped with Spicy Garlic in Tamarind Gravy:and of-course the violet yam fry.

Spicy Garlic in Tamarind Gravy:::

Those Garlic bulbs with shoots on top look super cute, don't they? :-) .Instead of the Garlic in Tamarind Gravy, Fenugreek spiced Tamarind Gravy "Venthaya Kuzhambhu" can be used to top the rice as well.

Enjoy!