"Asthram" (Maami's Corner)

A very traditional preparation with yam, colocasia or cassava & generally served with rice porridge (Kanji) & ghee.

Courtesy: Elsie Morris

INGREDIENTS:

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

  

METHOD:

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.