Saturday, 17 September 2011
"Asthram" (Maami's Corner)
A very traditional preparation with yam, colocasia or cassava & generally served with rice porridge (Kanji) & ghee.
Courtesy: Elsie Morris
Yam/colocasia: 500 g
Red chilli powder: 1 tsp
Coconut: 1 cup
Green chilli: 5
Turmeric powder: 1/2tsp
Cumin seeds: 1/4tsp
Curd: 1/2cup or 1 tsp tamarind paste
Red chilli: 2
Oil: 2 tsps
Salt to taste
Pressure cook yam, with 2 cups water, chilli powder & turmeric powder, for 3 whistles.
Grind coconut with shallots, green chilli, cumin & a few curry leaves to a coarse paste.
Put the ground paste into cooker, add tamarind/curd & salt.
Boil for 2 minutes more & season with mustard, dry chilli & curry leaves.