Yam| Sennai kizhangu 1 cup (cubed) Sour yogurt 1 cup + 1 tblsp Pepper powder 1 tsp Turmeric powder 1/2 tsp Coconut 3 tblsp Green chili 1-2 Ghee 1 tsp Coconut oil 2 tsp Mustard seeds 1/4 tsp Red chili 1-2 Curry leaves few Roasted venthaya powder 1/2 tsp
Method:
In a pan add the cut yam, turmeric powder and pepper powder. Add salt once the yam is half cooked. Add 3/4 cup of water to this and cook till the yam gets cooked and also the water completely drained up. Add the ghee and cook for a minute. Whisk 1 cup of yogurt and add to the cooked yam mixture. Add little salt to this. Cook in a low flame till the mixture shrinks, it will curdle. It will become watery. No need to panic, it will thicken after 10 minutes. Cook in a medium flame. Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt. Add this to the pan. Check for consistency and salt. Do not boil this. When it starts frothing switch off. Add the roasted venthaya powder to this. Mix well. In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves. Add this to the kalan and switch off the flame. You can add a small piece of jaggery to this too. Cover this immediately and keep it covered till you serve.
In a pan add the cut yam, turmeric powder and pepper powder. Add salt once the yam is half cooked. Add 3/4 cup of water to this.
Cook till the yam gets cooked and also the water completely drained up. Add the ghee and cook for a minute.
Whisk 1 cup of yogurt and add to the cooked yam mixture.
Add little salt to this. Cook in a low flame till the mixture shrinks, it will curdle. It will become watery.
No need to panic, it will thicken after 10 minutes. Cook in a medium flame. Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt.
Add this to the pan. Check for consistency and salt.
Do not boil this. When it starts frothing switch off. Add the roasted venthaya powder to this. Mix well. In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves.
Add this to the kalan and switch off the flame. You can add a small piece of jaggery to this too. Cover this immediately and keep it covered till you serve.
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