Tangy Yam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 500 g - Yam
  • 1/4 cup - grated fresh coconut
  • 3 tbsps - concentrated tamarind Juice
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - Channa dal
  • 1 tsp - jeera
  • 3 - green chillies
  • 1/2 inch - ginger
  • 3 tbsps - oil
  • few curry leaves

How to Make Tangy Yam

  • Remove skin from yam, cut into small cubes and wash thoroughly.
  • Use a steel sieve and steam yam in a pressure cooker. Keep for one whistle.
  • Remove and cool in a plate for 10 minutes.
  • Grind coconut, jeera, ginger and chillies coarsely, without adding water.
  • In a heavy-bottom pan, heat oil and add mustard seeds. Once it starts spluttering, add the channa dal.
  • Add curry leaves, ground coconut paste and fry for some time.
  • Then add the tamarind concentrate. Let it cook for about 2 minutes.
  • Add the steamed yam and pour in sufficient water to make a gravy of required consistency.
  • Add salt to taste and turmeric powder.
  • Serve with rotis or steamed rice.

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