Ingredients:

• 250g – red Yam
• 200g – fresh Tamarind
• 50g – salt
• 10g – Methi powder (dry fry and powder)
• 1/8 tsp – Asafoetida
• 15 Garlic pods (husk removed)
• 1 tsp – cumin
• 50g – chilli powder
• 8 to 10 Red Chilli
• 200g – gingili oil
• 1/2 tsp – Turmeric
• 1 tsp – Mustard Seeds

Method:

1. Peel, wash and wipe yam with a dry, clean cloth.
2. Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
3. Add salt, turmeric and tamarind, mix well with a clean spoon.
4. Keep it covered for 48 hours.
5. Grind the above into a fine paste along with chilli powder and methi powder.
6. Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chillies.
7. Fry for 2 mins, remove from fire.
8. Add the kanda paste to tempering, mix well and let it cool.
9. Preserve it in a clean bottle.
10. Serve the pickle with hot rice and a spoonful of desi ghee; can also be served with dosa/idli.

Recipe courtesy of Uma Devi Ramachandra