What you’ll need
- Yam/Chena – 2 ½ cups, peeled and cut into big cubes
- Fresh Scraped Coconut – 1 cup
- Black Pepper Powder – ½ tsp
- Cumin Seeds – 1 tsp
- Turmeric Powder – ½ tsp
- Salt to taste
- Fresh scraped coconut – ½ cup
- Urad Dal – 1 tsp
- Mustard Seeds – ½ tsp
- Dried Red Chilly – 1
- Curry Leaves – 8 to 10 leaves
- Coconut Oil – 1 tbsp
- Wash the yam pieces well and transfer into a kadai.
- Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
- Cook partially covered on medium heat till the yam pieces are cooked.
- In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
- Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
- Remove from heat after about 2 to 3 minutes.
- Heat another kadai with coconut oil.
- Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
- Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.