Yam and Chick Pea Curry/Senai Kadalai Curry

This Yam and Chick Pea Curry is prepared in the typical Kerala style. It is prepared with grated Coconut and tempered with Coconut Oil.

Ingredients:

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

Other Ingredients:

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)

Method

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.