Senai kizhangu (Yam) Roast

This is my son favourite vegetable. This I will get it only when I go to little India But we get it all year around. So whenever I go to little India I buy this. This goes well with any rice. I can eat just this alone.Whenever I buy this vegetable, I do this Poriyal. It is simple to do but it does take bit of cooking time as it need to be roasted well.
Yam - 1/2 kg. 

Turmeric powder - 1/4 teaspoon.
Mustard seeds - 1/2 teaspoon.
Urad dhal - 1 teaspoon.
Sambar powder - 1/2 tablespoon

Corn Flour - 1 teaspoon
Salt - as per taste
Oil - 1 tablespoon


Chop the hard skin of yam. Wash it without any mud and pat it dry with a cloth. Cut yam into small cubes.(Yam, when touched with water irritates the hand. So pat it dry with a towel and then cut it.)

Take water in a vessel, add the cubed yam, salt and turmeric powder and allow it to boil just for 5 minutes.Doing like this will get rid of dust and dirt. Drain it completely without any water and keep it aside.
In a heavy-bottomed pan, heat oil, add mustard seeds. When it splutters, add urad dhal and Fry till dhal is brown.

Now add the yam, Cook for 10 mins
Sambar powder and mix well. 
When it is 3/4th done add corn flour.
 Fry till golden brown and crispy.