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
Shallots: 5
Green chilli: 5
Turmeric powder: 1/2tsp
Cumin seeds: 1/4tsp
Curd: 1/2cup or 1 tsp tamarind paste
Mustard: 1/4tsp
Red chilli: 2
Curry leaves
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.

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