Chenai Kootu Tasty yam gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Yam, Whole red lentils (sabut masoor) Cuisine Kerala Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Chenai Kootu 500 grams Yam cut into 1 inch cubes 1/2 cup Whole red lentils (sabut masoor) soaked 4 teaspoons Oil 2 Dried red chillies 1/2 cup Scraped coconut 1 tablespoons Cumin seeds to taste Salt 1 1/2 tablespoons Tamarind paste 1/2 teaspoon Mustard seeds a pinch Asafoetida 2 Green chillies slit 10-15 Curry leaves Method Advertisment Heat one teaspoon oil in a non-stick pan, add red chillies and sauté till crisp. Grind them coarsely with coconut and cumin seeds with a little water, if required. Heat two teaspoons oil in a pressure cooker. Add the ground masala and sauté for two minutes. Add yam cubes, drained lentils and salt, mix and sauté for two minutes. Add four cups of water, cover and pressure cook for three to four whistles. When the pressure is reduced, open the lid and add the tamarind paste. Mix well and boil for two minutes. Remove from heat and set aside. Heat the remaining oil in a small non-stick pan, add mustard seeds, asafoetida, green chillies and curry leaves. Sauté for a minute and add this tempering to the yam gravy. Serve hot with rice. Nutrition Info Calories 1460 Carbohydrates 217.3 Protein 39 Fat 48.3 Other Fiber Iron- 20mg #Asafoetida #Cumin seeds #Curry leaves #Dried red chillies #Green chillies #Oil #Salt #Scraped coconut #Tamarind paste #Whole red lentils (sabut masoor) #Yam Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article