This is a traditional curry which goes with rice as a side dish. This dish taste ssomewhat like a sweet pickle. Usually this is prepared during religious functions and weddings. This is a spicy, sweet , tangy curry using elephant yam.
- Two cups of peeled ,diced Surnu/ elephant yam
- 10 to 15 bedgi chillies.
- 1 tbsp coriander seeds
- 1 tsp methi seeds,
- 1 tsp mustard,
- 1/2 tsp hing.
- 1/4 cup of grated jaggery
- 1/2 lemon size tamarind OR 2 hog plums (ambade)
- 1/2 cup of freshly grated coconut
- Salt to taste.
For seasoning :-
- 2 tsp of oil,
- 1tsp mustard,
- 2 sprigs of curry leaves.
- Heat a kadayi, add oil, mustard, when it splutters – add curry leaves.
- Now add the cut and diced elephant yam. If you are using hog plums add them now.
- Add a little water and close the lid till its done .
- Add salt and jaggery.
- Dry roast red chillies, mustard, methi , coriander, and hing separately till they give out a good aroma.. Let it cool.
- You can adjust the quantity of chillies and jaggery as per your preference.
- Now grind the grated coconut, tamarind (no need of tamarind if you have used hog plums), and all the spices and red chillies to a smooth paste adding sufficient water.
- Add the masala to the cooked yam, stir well.
- Add water as per the consistency you desire.
- Serve with hot rice as a side dish.