Cuisine: Kunubi tribe of Karnataka state, India
Ingredients:
Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) – 250 g
Grated coconut – 1 cup
Dry red chillies – 8
Coriander seeds – 2 teaspoons
Salt – as required
Turmeric powder – ¼ teaspoon
Water – 4 to 6 cups
Method:
Peel the yam and chop it into medium-sized cubes. Grind grated coconut, dry red chilies, coriander seeds, and turmeric powder along with a little water into a paste. Heat a cooking pot or vessel and put the chopped yam, salt, and ground coconut paste in it. Mix and add water. Close the pot or vessel with a lid and cook on low flame. Cook until the yam pieces have become soft. Then, turn off the flame and serve hot along with rice.
Note:
This recipe can also be made with Greater Yam / Purple Yam also.
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