Ingredients

• 1/2 kg - Yam
• 1 cup - Fresh coconut, grated
• 1 tsp - Pepper
• 1/2 tsp - Jeera
• 1 tsp - Curry leaves
• 1/2 cup - Kabuli Channa (soaked for 8 hours)
• 1 tbsp - Oil
• 1 tsp - Mustard seeds
• 1 pinch - Turmeric
• 2 tsps or as required - Salt

How to Make Yeriseri

• Cut the yam into square pieces and cook along with Kabuli Channa in a pressure cooker.
• In a kadai, heat 1 tbsp of oil, mustard seeds and curry leaves.
• Add the cooked yam, salt and turmeric powder with little water. Cook for 2 minutes.
• Grind coconut, pepper and jeera into a fine paste.
• Add the ground paste to the yam mixture.
• Boil for 5 minutes and yeriseri is ready.