INGREDIENTS: Oil, Yam / chamagadda, Onions, Dhaniya powder, Red chilly powder, Tamarind, Salt,
Turmeric, Coriander, Tomato, Green chilly, Garlic (optional), Curry leaves, Jaggery / Bellam  (optional), Coriander



PREPARATION:

  • Boil yam for 3 whistles and peel of the outer layer

  • Cut them into slices and keep aside

  • Place kadai on flame

  • Heat 10 table spoons of oil

  • Fry chopped onions, garlic, green chilly, curry leaves

  • Let them all fry soft

  • Add boiled yam pieces and cook in medium flame for 10 minutes by stirring in middle

  • Add salt, dhaniya powder, red chilly powder, turmeric and mix well

  • Let it fry for another 5 mins

  • Add tomato and fry till tomato is cooked

  • Add tamarind pulp, little water and boil again for 10 more minutes

  • Boil till you reach your required consistency

  • Add jaggery if interested

  • Finally add chopped coriander and dish out...

  • Yam curry is ready to serve hot now

  • Goes well with cooked rice

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