This dry dish goes very well with rice and yogurt.
Chenna /Yam - 2 cup cubed
Pearl Onion - 1
Puli / Tamarind - lemon size pulp
Coriander Seeds - 1 tbsp
Jeerakam / Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper - 1 1/2 tsp
Red chili - 1 to 2 based on preference
Salt to Taste
Oil - 1 tsp
Boil and drain the chenna, you can also just steam it for 10 minutes and keep aside. Make a smooth paste of the puli, onion, coriander seeds, peeper, jeerakam, turmeric powder and red chili.
Apply the paste on to the chenna so that it coats it from all sides and leave it for 10 minutes.
Heat a saute pan and add oil. Once the oil is hot add the chenna. Cover and cook for another 10 minutes. You can add 1 to 2 tsp of water if you think it is sticking to the pan, you want it a little crispy so don't worry about it browning a little , make sure though that you don't burn it. Adding the water and letting it cook on simmer will ensure that.
When working with raw yam make sure you oil you fingers. This will reduce the itching associated with the working with the yam peel.
You can also substitute the yam with boiled and drained Cauliflower.