Yam Kootu

Method

1. 1

   Prepare yam: Peel 250g senai kizhangu (elephant yam). Cut into 1.5-cm cubes. Parboil in salted water with turmeric for 8 minutes. Drain.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add parboiled yam: Add yam cubes and toss in the tempered oil. Season with salt.

7. 7

   Add mashed dal: Add mashed toor dal. Mix gently.

8. 8

   Add coconut paste: Add ground coconut paste. Stir and cook on medium heat 5-6 minutes until raw coconut smell disappears.

9. 9

   Adjust consistency: Add a splash of water if kootu is too thick. It should be like a thick stew.

10. 10

    Serve: Adjust salt. Yam kootu is filling and nutritious. Serve with steamed rice and sambar.