Of Flavours & Tastes…
Elephant Yam is one of my favourite vegetables.I have found it as healthy and the best among tubers.With the unique flavour and rich texture,elephant yam is full of possibilities for any cook.For the people who love to eat healthy,good news is that Ayurveda considers this vegetable as one that offers all goodness to balance the three major demerits of the body !
I have already posted few recipes of chena/elephant yam here,but this one is unique in flavour.Very easy to prepare,this kootu is rich with coconut and pigeon peas.A real melange of flavours !
500 gm yam,peeled ,washed and cut into small pieces
1/2 tsp turmeric powder
half cup tamarind pulp made from lemon sized tamarind and water
1 cup pigeon peas/toor dal
1 sprig curry leaves
handful of coriander leaves to garnish
salt,oil as required
For the coconut paste
1 cup grated coconut
1 tsp kadalapparippu/gram dal
6-7 dry red chillies
pinch of asafoetida
1/2 tsp mustard seeds
1/2 tsp black gram dal/urad dal
1 tbsp grated coconut
Pressure cook the yam pieces adding turmeric powder,salt,tamarind pulp and half cup water.2 whistles will be enough.Yam should be cooked well.Make sure it’s not overcooked .The pieces should be intact.Now pressure cook the toor dal/pigeon peas in half cup water till soft.In a thick bottomed kadai heat the cooked yam mixture adding the ground coconut mixture.Bring this to a boil.Meanwhile heat oil in a small pan and splutter mustard seeds,urad dal and grated coconut till brown.Pour this to the yam mixture.Add the cooked dal to this and mix well.Add the curry leaves and simmer for few minutes.Finally garnish with chopped coriander.Serve with rice.