This Yam and Chick Pea Curry is prepared in the typical Kerala style. It is prepared with grated Coconut and tempered with Coconut Oil.
To Roast and grind:
Grated Coconut – ½ cup
Curry Leaves – from 2 twigs
Fenugreek (Methi) Seed – few
Cumin Seeds – ½ tsp
Black Pepper Corns – ¼ tsp
Bengal Gram – 1 tbsp
Garlic Pods – 2
Elephant Yam (Suran / Senai) – 200 Gms (peeled and cut into cubes)
Boiled Chick Peas – ½ cup
Coconut Oil – 2 tbsp
Mustard Seed – ½ tsp
Urad Dal – 1 tsp
Onion – 1 (chopped)
Curry Leaves – from 1 twig
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Salt to taste
Tamarind – 1 goose berry sized ball (soaked in a cup of water)
Dry roast all the ingredients in the “To roast and grind” table into golden brown. Once they are cool, grind them all together to a powder. Now, add a little water and grind further to a fine paste.
Heat the Oil in pan. Add the Mustard Seed and Urad Dal. Allow them to crackle. Add Curry Leaves and the Onion. Sauté those till the Onion become translucent.
Add the Yam Pieces and stir for 2 to 3 minutes.
Add red chili powder, turmeric and salt and mix well.
Squeeze the Tamarind and extract the juice to the water. Add the juice to the Yam.
Add 1 to 1 ½ cup of water. Mix well. When it comes to a boil, cover the pan and simmer for 10 to 12 minutes in medium flame till the Yam Pieces are cooked soft.
Add boiled Chick Peas and the ground paste.
Mix well. Adjust Salt, if required. Cover the pan and simmer for 2 to 3 minutes in medium flame.
Transfer to a serving bowl.
Buttery Pav is served with bhurji. Any Indian flat bread can be used in place of Pav if it is not readily available.