Serves
2-4
Prep Time
15 mins
Cook Time
15 mins
An easy replacement for fish, yam is readily available as well as much more economical and filling. Try this lip-smacking recipe to bring back those memories or create new ones.
Credit: SHARAN
Ingredients
- ½ kg elephant foot yam (suran)
- 1 tsp oil to rub on your palms
- 1 tsp turmeric powder
- 1 tsp unrefined salt
- 4 pieces kokum
- 2 cups water
- 1 sprig curry leaves or fresh coriander leaves, to garnish
For the masala
- 1 tsp fenugreek seeds (methi dana)
- 1 cup sliced onions
- 2 tbsp minced unpeeled ginger
- 1 tsp minced garlic
- 4-5 Kashmiri red chillies
- 1 tsp mustard seeds
- ¼ cup grated fresh coconut
Method
- Wash the yam and keep it aside to dry a little.
- Apply a teaspoon of oil on your hands to prevent any itching from peeling the yam.
- Peel the yam with a sharp knife, cut it into thin squares and put it in a pot along with half a cup of water and cook it on medium to high heat for 5 minutes or till it is almost cooked.
- Roast all the masala ingredients together, except coconut, until golden.
- Allow to cool and blend along with the fresh coconut and a little water to a fine paste.
- Heat a pan, add half a cup of water, add the steamed yam, turmeric powder, salt, masala paste and kokum and mix well.
- Add 1½ cups water and let the mixture come to a boil and then simmer for 3-5 minutes.
- Turn off the heat, add curry leaves or coriander leaves as garnish and serve.