Ingredients:

• Yam – 750 gm
• oil – 3 tbsp
• dried red chilies – 5 to 6
• Coriander seeds – 2 tsp
• Fenugreek seeds – 1/4 tsp
• black gram (urad) dal – 2 tsp
• grated Coconut – 1 cup, firmly packed
• Tamarind – 2 cm round ball
• Onion – 1/2 cup, finely chopped
• salt to taste

Method:

1. Wash and peel the yam and cut into 2 cm cubes.
2. Boil in water till soft.
3. Heat 1 tbsp of oil and roast chilies, coriander seeds, fenugreek seeds and black gram dal.
4. Grind the roasted ingredients with grated coconut and tamarind to a smooth paste, adding some water.
5. Add the ground paste to cook yam.
6. Add enough water to form creamy gravy.
7. Add salt to taste.
8. Heat the curry till boiling.
9. Reduce the heat and simmer for 2-3 minutes and remove from fire.
10. Heat remaining oil in a small fry pan and fry onion till golden brown.
11. Add it to the curry.
12. Mix well and serve with steamed rice.