![](https://rasoitime.com/wp-content/uploads/Halwai/yam-pickle.jpg)
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:
- Peel, wash and wipe yam with a dry, clean cloth.
- Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
- Add salt, turmeric and tamarind, mix well with a clean spoon.
- Keep it covered for 48 hours.
- Grind the above into a fine paste along with chilli powder and methi powder.
- Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chillies.
- Fry for 2 mins, remove from fire.
- Add the kanda paste to tempering, mix well and let it cool.
- Preserve it in a clean bottle.
- 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