Cuisine: Andhra Pradesh state of India
Ingredients:
Yam (Negilu Genasu – Kannada, Pendalam – Telugu, Dioscorea alata – Scientific name) - 1/4 kg
Tamarind – big lemon sized
Onion (chopped into small pieces) – 2
Green chillies (slit) – 2
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Jaggery – 1 tablespoon
Salt – as required
Seasoning:
Coconut oil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilies – 2
Curry leaves – 2 sprigs
Method:
Wash the yam and peel it. Then chop the yam into medium sized cubes. Soak tamarind in water for 20 minutes. Heat oil in a clay pot or any other pot and add mustard seeds. Once they start spluttering, add fenugreek seeds. After they turn golden brown, add cumin seeds and dry red chilies. Then add curry leaves. Saute for 3-4 seconds and add chopped onion and green chilies. Fry until golden brown. Now add chopped yam, salt, chilli powder, turmeric powder and jaggery. Add some water and cover with the lid. Cook until the yam has softened. Squeeze the soaked tamarind and extract the juice. Add the tamarind juice after the yam has cooked. Check the consistency and add little water if required. Boil for few minutes and turn off the stove. Serve after cooled along with rice.
Note:
Same recipe can also be made with Greater Yam / Purple Yam.
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