Serves 1
Directions
- 1Boil water in a pot.
- 2Add chopped yam to the boiling water.
- 3Pour tamarind juice of amla size into the pot.
- 4Add turmeric powder to the yam.
- 5Mix well and boil for 5 minutes in medium flame.
- 6Drain the water from the yam and keep it aside.
- 7Add chopped coconut to a blender.
- 8Add 1/2 teaspoon of pepper to the blender.
- 9Add 1/2 teaspoon of cumin seeds to the blender.
- 10Add 1/2 teaspoon of fennel seeds to the blender.
- 11Add 1 teaspoon of poppy seeds (kasakasa) to the blender.
- 12Add cinnamon stick to the blender.
- 13Add 3 cloves to the blender.
- 14Grind the ingredients to a paste and keep it aside.
- 15Heat 2 tablespoons of oil in a pressure cooker.
- 16Add 1/2 teaspoon of fennel seeds to the hot oil.
- 17Add 1 chopped onion to the pressure cooker.
- 18Add curry leaves to the onion.
- 19Saute well until the onions are translucent.
- 20Add paste of 2 tomatoes to the pressure cooker.
- 21Add 1 teaspoon of ginger garlic paste.
- 22Add 1 teaspoon of chili powder.
- 23Add 1 teaspoon of coriander powder.
- 24Add turmeric powder.
- 25Add salt to taste.
- 26Saute for 3 minutes in medium flame.
- 27Add the ground paste to the mixture.
- 28Mix well to combine all ingredients.
- 29Add the boiled yam to the mixture.
- 30Mix well so the yam is coated with the spices.
- 31Add water to the curry.
- 32Mix well and close the pressure cooker lid.
- 33Cook for 1 whistle in medium flame.
- 34Serve the yam curry.
Ingredients
- 250 grams Chopped yam (Senai kilangu)
- amla size Tamarind juice
- Turmeric powder
- 4 tbl spoon Chopped coconut
- 0.5 teaspoon Pepper
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Fennel seeds
- 1 teaspoon Poppy seeds (kasakasa)
- Cinnamon stick
- 3 Cloves
- 2 tbl spoon Oil
- 0.5 teaspoon Fennel seeds
- 1 Onion
- Curry leaves
- Paste of 2 tomatoes
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- Turmeric powder
- Salt
Equipment
PotStrainerBlenderPressure cooker
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