Skip to main content

TRADITIONAL YAM CURRY

Traditional Yam curry is a tasty dish which is made by Yam Cubes. This is my Grandmother's special dish and Yam dishes were her favourite dishes. So she was making different tasty dishes by using this natural Yam and every dish was really tasty. Traditional Yam curry is one of the special dish among them. She was cultivating Yam in her home so she could make tasty dishes with this. You can make different curries and snacks by using this. I tasted Yam curry first from my Grandmother so I am really happy to share her recipe to everyone.
This is completely a traditional dish and I would like to have traditional dishes very much. You can serve this curry as the side dish with Rice, Chapati, Appam and Bread as per your choice. I am using it as the side dish with hot plain Rice for lunch. This dish is having great attractive Yellow colour because of Turmeric Powder. This is medium spicy dish and also it has a little sour taste of Tamarind Paste. This recipe is known by old people and we can make it very easily by following this method. Its taste is increased because of Tamarind Paste. Make this tasty dish to get good and traditional taste.


Preparation Time - 15 Minutes
Cooking Time - 25 Minutes
Decoration - Fried Red Chilli and Curry Leaves

Ingredients

Yam Cubed Pieces - 2 Cups
Onion - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Grated Coconut - 1 Cup
Tamarind Pulp - 2 teaspoon
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Dried Red Chilli - 3
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required to cooking.

Method
  • Remove the peel of Yam and wash it well and cut it as small cubes and keep it aside in a bowl.
  • Remove the peel of Onion and wash well and slice it thin.
  • Put Tamarind in grinder and pour a little Water and make fine paste and keep it aside.
  • In a pressure cooker, add Yam Cubes, Turmeric Powder, Red Chilli Powder, Coriander Powder, Black Pepper Powder, Salt and pour enough Water to cooking.
  • Cover it with lid and cook it well and keep it aside.
  • In a grinder, add sliced Onion, Grated Coconut and pour Water as required and make it thick and fine paste.
  • Add this paste into cooked Yam and mix well.
  • To this add Tamarind Pulp and mix well.
  • Turn down the fire and boil this paste well and make it thick as desired.
  • Heat Coconut Oil in a small pan and splutter Mustard Seeds.
  • To this add Chopped Shallots and fry it.
  • Then add dried Red Chilli and fry it.
  • Then add Curry Leaves and stir well.
  • Add this mixture into cooked Yam curry and mix well.
  • Transfer it in a serving bowl and garnish with fried Red Chilli and Curry Leaves and serve it with hot plain Rice.
Tips
  • It will be tastier if you use only Shallots instead of using Onion.
  • You can paste Green Chilli when make Coconut Paste.
  • Tamarind is an optional ingredient. You can use it if you need a little sour taste. It will be tasty if you don't use it.
  • To get good taste mash Yam Cubes well after cooking.
                   
Traditional Yam Curry

Comments

Popular posts from this blog

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w

GHEE RICE WITH CHICKEN ROAST

Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook