Ingredients:
• 1/4 Kg – small Yam (pidi karunai)
• 1 small lemon-sized ball of Tamarind
• 4-5 – Green chillies (long green ones)
• 1/2 tsp – Fenugreek seeds
• 6-7 – long Red Chillies or 4-5 Guntur Red Chillies
• 1/2 tbsp – Mustard Seeds
• 1.5 tbsp – oil
Method:
- Add hot water to the tamarind and extract thick tamarind juice.
- Wash the yam in water with which the rice was cleansed (this prevents the yam irritation in the throat).
- Boil the yam in the pressure cooker up to 5 whistles, peel the skin and mash coarsely.
- Heat oil in a pan (gingelly oil preferred), season with fenugreek seeds first and when it browns, add mustard seeds and allow to splutter.
- Add red chillies, a little water and then the tamarind juice.
- Add salt to taste and then the mashed yam and the slit green chillies.
- Allow to boil well and when thick, remove from fire.
Recipe courtesy of Vasanthy Madhavan