Pre-prep: Peel the yam and cut it into small cubes. Wash the yam cubes thoroughly in water to remove any dirt.

Pre-Cook : Add the yam, turmeric powder and salt to a kadai, cover it with water. Boil the yam until it turns soft but not mushy. Drain the water completely and set the cooked yam aside.

Making: Heat oil in a cast iron pan or non stick kadai. Add in mustard seeds and let them splutter. Add in curry leaves. Toss the cooked yam pieces and sprinkle a little salt if needed. Toss the yam well and saute it on medium heat until the yam turns golden and crispy. Sprinkle black pepper powder and mix well. Turn off the heat and serve the hot poriyal with rice.