Ingredients:
YAM 500 g .
For Tampering:
- Oil 2 tsp.
- Mustard seeds 1/2 tsp.
- Cumin seeds 1/2 tsp.
- Red chilli (whole dried) 1
<span> For paste:</span>
- Coconut (fresh scraped) 1/4 cup
- Mustard seeds 1/1/2 tsp.
- Red chilli (whole dried) 1
For seasoning:
- Turmeric 1/4 tsp.
- Poppy seeds (roasted and powdered) 1 tbs.
- Coriander powder 1 tsp.
- Green chilli (slit) 1
- Tamarind pulp 2tsp.
- Jaggery grated or brown sugar 2 tsp.
- Salt as your taste
Method:
* Peel and cut the yams in 1″ cubes. Wash them well and keep aside.
* Make a coarse paste of coconut, red chilli and mustard seeds with a little water in a mixer-grinder.
* Heat oil in a pan; add mustard seeds, cumin seeds and whole chilli for tampering. When the seeds start to splutter add yam cubes, turmeric powder, and salt and toss well.
* Add 1 cup water cover and cook on medium heat till almost done but not fully tender.
* Add tamarind pulp, jaggery or brown sugar, green chilli and mix well.
* Add the delicious paste, stir carefully to mix, cover and simmer the yam till completely done.
* Serve hot with brown steamed rice.
<span> How to make tamarind pulp:</span>
* You can buy tamarind pulp at store. But it would be economical if you make it at home.
* Take tamarind and little lukewarm water and soak the tamarind for 15-20 minutes.
* Squash and squeeze through a strainer on a pot.
How to make poppy seed powder:
Roast the poppy seeds( available in any super store on Indian grocery section) in a dry pan and make a fine powder in a grinder.
- Note: Spice and you can adjust accoding to your taste, if you don’t eat spice at all then use paprika powder instead of whole dried red chilli or you can skip green chilli. But red chilli adds a very nice aroma in the paste.
- Corriander powder you can get from any super store on Indian grocery section
Yellow yam
