Credit: Edible Garden
Note: You can also make another version with Pumpkin instead of Elephant yam which is also quite popular.
- 3 cups cubed elephant yam / chena
- 1 cup cow peas / vanpayar - preferable soaked for at least 2-4 hours
- Salt to taste
- 1/2 cup grated coconut (frozen will work but not dessicated)
- 1 tsp minced fresh garlic
- 1/4 tsp pepper powder
- A large pinch of turmeric powder
- 1/4 tsp chilli powder
- 1/2 tsp mustard seeds
- 2 dry red chillies, torn into small pieces
- A few curry leaves
- 1 tbsp coconut oil (I used normal vegetable oil)
1. Wash the vanpayar and sift out any stones that may be there. Transfer to a pan with 3 cups water and cook on a low fire until semi-soft. This will take about 20 mins or so. Add the yam to the vanpayar and cook until both turn soft and almost mushy.
2. Once the vanpayar and yam are cooked, add the grated coconut mixture and mix well, cooking on low flame until well combined and the coconut loses its raw smell - about 3-4 mins. Add salt. Mix again. Remove from fire.
3. Heat oil for tempering and add all the ingredients mentioned in the list. When the mustard seeds pop and the red chillies glisten, remove from fire and dunk into the cooked mixture. Mix well and serve hot with rice and moru curry.