Ingredients:

• 500 g – Yam
• 1/4 cup – grated fresh Coconut
• 3 tbsps – concentrated Tamarind Juice
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Channa dal
• 1 tsp – Jeera
• 3 – Green chillies
• 1/2 inch – Ginger
• 3 tbsps – oil
• few Curry leaves

Method:

1. Remove skin from yam, cut into small cubes and wash thoroughly.
2. Use a steel sieve and steam yam in a pressure cooker. Keep for one whistle.
3. Remove and cool in a plate for 10 minutes.
4. Grind coconut, jeera, ginger and chillies coarsely, without adding water.
5. In a heavy-bottom pan, heat oil and add mustard seeds. Once it starts spluttering, add the channa dal.
6. Add curry leaves, ground coconut paste and fry for some time.
7. Then add the tamarind concentrate. Let it cook for about 2 minutes.
8. Add the steamed yam and pour in sufficient water to make a gravy of required consistency.
9. Add salt to taste and turmeric powder.
10. Serve with rotis or steamed rice.

Recipe courtesy of Bhanumati