Hunger & appetite sound the same… but are they???
Hunger is a physiological drive to eat when your body requires energy. Appetite stems from psychological desires. It is often driven by emotions and environment. Foodialogues features today an appetite enhancer…. Yam roast… an excellent crisp accompaniment with all the three courses of a South Indian meal. The dish is easy to prepare, and the vegetable retains shape while cooking. It has a unique flavor and can be transformed into a variety of dishes ranging from cutlet, paratha, roast, chips, bhartha, stew, aviyal, masial, and many more.
Yams are nutritionally rich and have varied health benefits. It is looked upon as a panacea for food security in the African countries. Rich in fiber with Hypolipidemic and hypoglycemic nature this tuber/corm can be included in the diets of diabetics. The down side of this vegetable is that the high concentrations of oxalates in them pose a threat to absorption of calcium. Thus, women in the menopausal stage and those who require calcium supplements should restrict the consumption of yam.
Though versatile and nutritious, the thick, muddy peel and the itch that it gives, both to the hands and throat, makes it unpopular. Thus, these tubers must be “tamed” prior to cooking. A simple method is to peel them and give them a good soak in salt water. Buttermilk and tamarind juice have been used since ancient times to remove the calcium oxalate crystals which are responsible for the irritation and itch during cooking and consumption.
YAM ROAST RECIPE
Ingredients for Yam Roast Recipe:
- Yam 500g
- Tamarind Juice Thin 1 C
- Salt As Required
- Chilly Powder 1 Tsp
- Turmeric Powder
- Rice Flour Optional 1 Tsp
- Oil 2 Tbsp
- Mustard seeds 1 tsp
- Curry leaves few
Preparation Method for Yam Roast:
- Take a bowl, fill up with tamarind juice. Add a tsp of salt and some turmeric powder.
- Wash the yam well.
- Apply some cooking oil on your palms. Peel the yam and cut into even-sized cubes. Drop them into the tamarind mixture. Cover and set aside for 2 hours.
- Drain and set aside.
- Take a heavy-bottomed pan. Add oil and mustard seeds. When they splutter add the yam cubes. Lower the flame. Add the required salt. Cover and cook till soft.
- Remove the lid. Increase the flame to high and add turmeric and chilly powder. Mix well and fry the cubes on high flame for 5 minutes.
- Lower the flame, add rice flour, and toss well. Allow to roast evenly on all sides. Remove and serve.
Crispy & Tasty “Yam Roast” is ready 🙂
