Yam - 200 gms cut into cubes
Pepper powder -1 tspn
Turmeric powder -1/2 tspn
salt as required
Pressure cook Yam with pepper powder, salt and turmeric powder for 2-3 whistles. (can mash it if the curry need to be more thicker or can use it in cube form itself).
Pepper powder -1 tspn
Turmeric powder -1/2 tspn
salt as required
Pressure cook Yam with pepper powder, salt and turmeric powder for 2-3 whistles. (can mash it if the curry need to be more thicker or can use it in cube form itself).
Meantime grind to a smooth paste
grated coconut -1 cup
Jeera-1/2 tspn
Pepper corns -1/2 tspn
turmeric powder -1/2 tspn
Curry leaves -few
Small onion/shallots -2-3
garlic -2-3 (can avoid also)
Make a cup of thick yoghurt (can use the strained yoghurt made at home or the readymade thicker one also). beat it without lumps.
To the cooked yam add the grinded coconut mix and heat in slow fire till bubbles start coming. stir it. the curry shouldnt boil too much but at the same time the raw smell of the ground mix should go off. so you can keep on stirring for few more seconds.
Switch off the burner now and when it is not too hot but still warm add the beaten curd. Mix well and adjust the salt level now.
( pls remember NOT to add the cur while the curry is too hot as this will loosen the consistency)
Now season with mustard, dry chillies, curry leaves and 2-3 shallots deep fried in oil. Please take care not to mix this immediately . Just pour it on top of the curry and mix it only while you serve. this enhances the taste of the curry more.
Serve with rice.
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