Chena asthram / Yam curry

Yam – ¼ kg

Grated coconut – 1 cup

Shallot – 1

Garlic pods – 4

Red chilli – 1

Cumin seeds – ¼ tsp

Turmeric powder – ¼ tsp

Salt – to taste

For seasoning

Mustard seeds – 1 tsp

Grated coconut – 3 tbsp

Shallot – 2 (sliced)

Red chilli – 2 (broken)

Curry leaves – 2 springs

Coconut oil – 2 tbsp

1. Grind coconut, shallot, garlic, red chilli and cumin seeds.

2. Remove the skin and cut yam into pieces and wash well.

3. Cook yam with enough water, turmeric powder and salt in a pressure cooker.

4. When it cooked well then smashes it with a spoon.

5. Add the ground paste into it and cook for 2 -3 minutes and remove from heat.

6. Heat oil in a pan and add mustard seeds. When it pop up adds grated coconut, when it becomes light brown colour add shallots, curry leaves and red chilli and sauté for few minute.

7. Pour this into the cooked curry.

Serve with rice / kanji