Yam Kootu

Ingredients

• - 250g elephant yam
• - 1/3 cup chana dal
• - 1/3 cup grated coconut
• - 1 tsp cumin seeds
• - 2-3 green chillies
• - 1 tsp mustard seeds
• - 2 tsp coconut oil
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
6. Add parboiled yam: Add yam cubes and toss in the tempered oil. Season with salt.
7. Add mashed dal: Add mashed toor dal. Mix gently.
8. Add coconut paste: Add ground coconut paste. Stir and cook on medium heat 5-6 minutes until raw coconut smell disappears.
9. Adjust consistency: Add a splash of water if kootu is too thick. It should be like a thick stew.
10. Serve: Adjust salt. Yam kootu is filling and nutritious. Serve with steamed rice and sambar.