This is a thick gravy dish which can be served as an accompaniment with rotis or any flat Indian bread. If you are a dosa lover, relish the taste of yam masiyal with dosas/pancakes or idlis. The ground roasted gram gives the gravy a thick consistency. Here the spicy masala taste in the dish is mellowed down by the gram powder. For seasoning fennel seeds are used, instead of the usual cumin seeds, which also add to the flavour of the dish. If you do not have roasted gram on your shelves use gram flour/Besan. Just ensure that no lumps are formed while adding the flour.
- 5oo gm yam/arbi
- ½ tsp Mustard seeds
- ½ tsp Saunf/fennel seeds
- 1 tsp urad dal
- 1 large onion – chopped fine
- 1 large tomato – chopped fine
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- ½ tsp coriander powder
- ¼ tsp cumin powder
- A few curry leaves
- ¼ cup Roasted gram/pottu kadalai
- Salt to taste
- Wash well the arbi/yam and boil in with little salt. When done peel and cut into medium pieces.
- Dry grind the roasted gram/pottu kadalai to a fine powder in a mixer and keep aside.
- Heat oil in a pan and add mustard seeds, fennel seeds, urad dal, curry leaves and sauté.
- Put in onions and sauté well, when they turn pinkish tip in the tomatoes and all dry masalas and salt. Fry well till the oil separates.
- Then put in the yam and stir well in the masala till it is well coated.
- Then gradually add the ground roasted gram powder and stir quickly. Here you will need to add water and stir well. As per the consistency of gravy required keep adding the water and stir well.
- Cover with lid for 2-3 minutes and cook on low flame.
- Serve hot with rotis/dosas/idlis.
Preparation Time: 20 minutes
Time Tip: To save time while the yam is boiling, grind the gram. Start off with the seasoning and when you reach the step to put in yam, take care to time it right to cool, peel and put in yam.