YAM KOOTU CURRY

INGREDIENTS

YAM ( SENAI KIZHANGU)     -4 CUPS
  (CUBED)
GRATED COCONUT                -2 CUPS

CHANNA DHAL                        - 1 CUP

RED CHILLIES                           - 5-6

TURMERIC POWDER                - 1/4 TEASPOON

COCONUT OIL                           -1/2 CUP

MUSTARD SEEDS                       -1/4 TEASPOON

SALT TO TASTE

CURRY LEAVES                         - A FEW


METHOD

1  CLEAN,PEEL AND CUBE THE YAM INTO I CM CUBES.

2.BOIL WITH SALT AND TURMERIC POWDER TILL SOFT.

3.FRY THE RED CHILLIES AND GRIND THEM WITH 1 CUP OF COCONUT TO A PASTE.

4.COOK THE CHANNA DHAL TILL DONE.

5.ADD THE COOKED DHAL AND GROUND PASTE .ADD SALT TO TASTE AND BOIL WELL.

6.HEAT THE COCONUT OIL.

7.SPLUTTER THE MUSTARD SEEDS AND FRY THE REMAINING

 COCONUT AND CURRY LEAVES TILL THE COCONUT BROWNS.

8.POUR OVER THE COOKED YAM KOOTU KARI. MIX WELL.

# THIS IS AN ETHINIC RECIPE FROM KERALA CUISINE.