All types of Yams are healthy. The Purple Yam in particular contains more antioxidants than the regular Yam. It also has Vitamin A, C and E and many more such nutrients.
One can make many different dishes with this Purple Yam. We are going to make Yam Pepper Fry here. It goes well with Dal Rice, Sambar Rice, Curd Rice etc. You can have it as a starter as well.
Purple Yam – 400 Gms
Oil – 2 ½ to 3 tbsp
Cumin Seed – ½ tsp
Curry Leaves – from 2 twigs
Black Pepper Powder – 2 tsp
Salt to taste
Turmeric Powder – one pinch
Finely chopped Coriander Leaves – 2 tbsp
Wash the Purple Yam well and ensure the dirt and mud particles are completely washed off.
Cook it in a pressure cooker with the peel (or skin) for 3 to 4 whistles. Switch off the flame. Allow the steam to go off by itself. Remove the Yams.
Peel and discard the skin.
Cut the Yam into pieces.
Heat the Oil in a broad pan. Add Cumin Seed and allow them to crackle. Add the Curry Leaves and the Purple Yam pieces.
Add Salt and Turmeric Powder. Mix well. Stir fry for 2 to 3 minutes. Cover the pan with a lid and simmer for 4 to 5 minutes in low flame stirring in between.
When the Yam pieces are done, add the Pepper and Coriander Leaves.
Stir fry them for 2 to 3 minutes.
Transfer to a serving bowl.
I used medium sized Yams. Adjust the pressure cooking time depending on the size of the Yam.
After pressure cooking, the Yam should remain 30 to 40 percent cooked, not fully cooked. This helps in peeling the Yams easily. The outer portion will be cooked and the inner portion will remain little raw.