BM #99 Day 25 - 

For the penultimate day, we have a rice dish starting with the letter 'Y'. I chose to highlight the yam for today's dish.

I used the frozen yam which comes in cubes and so it cut down the preparation time by more than half. The simple mixture of garlic, coriander leaves and green chilies brought the flavor of the yam to the forefront and made this a very flavorful rice. 

Ingredients - 

Rice 2 cups (I used Sona Masuri Rice)
*Yam / Suran / Kandagadda peeled, grated 1.5 - 2 cups
Onion finely chopped 1/2 cup (Optional)
Salt and Turmeric as needed
Seasoning (Oil 2 Tbsp, 2 tsp Chana Dal, 1 tsp Urad Dal, 1 tsp Mustard seeds, Peanuts 1/2 cup, Asafotida 2 inches, Curry leaves few)
Lime/Lemon Juice as needed (Optional)
To Coarsely Grind - 
Green Chilies 4-5 (or as needed)
Garlic 2-3 cloves (or as needed)
Coriander leaves handful

*I used the frozen yam which comes in cubes. I just thawed and coarsely pulsed the cubes.


Method Of Preparation -


Wash and cook the rice in any preferred method. Spread the rice in a platter to cool.

Coarsely grind green chilies, garlic and coriander leaves. Since I used frozen yam, I thawed and coarsely pulsed along with the green chilies mixture.

In a heated pan, add oil and the rest of the seasoning. After the peanuts are golden brown and the mustard seeds pop, add the yam-green chili mixture and saute for a couple or more minutes until the raw smell goes away. [If using onions, saute the onions until they turn golden brown and then add the yam-green chili mixture and proceed.]

Sprinkle salt and turmeric. Mix well and reduce the heat.

Add the cooked and cooled rice and gently mix until well combined.

Adjust flavors if needed. A squeeze of lime/lemon juice works wonders to the flavor profile.




BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



Preparation Time 30 minutes
Serves 5-6

10 comments

  1. Suma Gandlur Says:
  2. I get fresh yams but it is the most expensive Indian vegetable I have come across so far. They used to sell around 25$ a pound until a couple of years ago. It might have been coincidence but I found spoiled ones a couple of times when I bought frozen yams and stopped buying them. Your rice is tempting me to go and check for either fresh / frozen kanda gadda. You have come up with a unique rice recipe using the yam and it sounds really wonderful.

     
  3. sushma Says:
  4. Wow its been years I had yam. Masala rice with yam sounds too good.

     
  5. Yam is something that I have never tried , mom used to cook , but I never ate...but looking at this pulao I think i should try..the pulao looks amazing..lovely clicks.

     
  6. We always make a stir fry using yam. But using it like this in pulao, is quite interesting. The pulao looks absolutely yum Harini.

     
  7. Kalyani Says:
  8. thats a unique pulav ! I had made a Yam Dosa but this is so new.. and looks flavourful for u.. I hate prepping the yam (peeling and dicing).. using frozen ones makes the job so quick isnt it ?

     
  9. Srivalli Says:
  10. This is seriously an excellent one Harini. I don't eat Kanda gadda but this rice surely tempts!

     
  11. Srividhya Says:
  12. This is such a brilliant idea and a great pick for Y. Super awesome. I have bookmarked it.

     
  13. cookwithrenu Says:
  14. Outstanding dish. A rice with yam masala, innovative and healthy

     
  15. Swati Says:
  16. Very interesting rice dish with yam.. liked the use of frozen ya here and you are right that it cuts down the peeling and cutting time.Shall get frozen yam and will definitely try this rice.

     
  17. preeti garg Says:
  18. This yam masala quite new and interesting for me... thanks for sharing.

     
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