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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 |
Ingredients
- 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
- Salt to taste
- 1 1/2 tablespoons tamarind paste
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida
- 2 green chillies, slit
- 10-15 curry leaves
Method
- 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 |
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