Yam pickle

Recipe by
Total Time:
2-3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

Rate This Recipe


  • 250g - red yam
  • 200g - fresh tamarind
  • 50g - salt
  • 10g - methi powder (dry fry and powder)
  • 1/8 tsp - asafoetida
  • 15 garlic pods (husk removed)
  • 1 tsp - cumin
  • 50g - chilli powder
  • 8 to 10 red chilli
  • 200g - gingili oil
  • 1/2 tsp - turmeric
  • 1 tsp - mustard seeds

How to Make Yam pickle

  • Peel, wash and wipe yam with a dry, clean cloth.
  • Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
  • Add salt, turmeric and tamarind, mix well with a clean spoon.
  • Keep it covered for 48 hours.
  • Grind the above into a fine paste along with chilli powder and methi powder.
  • Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chillies.
  • Fry for 2 mins, remove from fire.
  • Add the kanda paste to tempering, mix well and let it cool.
  • Preserve it in a clean bottle.
  • Serve the pickle with hot rice and a spoonful of desi ghee; can also be served with dosa/idli.