Halwai June 11, 2024


• 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


  1. Add hot water to the tamarind and extract thick tamarind juice.
  2. Wash the yam in water with which the rice was cleansed (this prevents the yam irritation in the throat).
  3. Boil the yam in the pressure cooker up to 5 whistles, peel the skin and mash coarsely.
  4. Heat oil in a pan (gingelly oil preferred), season with fenugreek seeds first and when it browns, add mustard seeds and allow to splutter.
  5. Add red chillies, a little water and then the tamarind juice.
  6. Add salt to taste and then the mashed yam and the slit green chillies.
  7. Allow to boil well and when thick, remove from fire.

Recipe courtesy of Vasanthy Madhavan