Ingredients:
1 cup yam/ chena, chopped
1 1/4-1 1/2 cup grated coconut
1 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies
1/2 tsp pepper corns
1 1/2 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
salt to taste
1 1/2 tbsp coconut oil
Preparation:
- Peel and chop yam into small pieces and keep it aside.
- Grind grated coconut with cumin seeds, 2 green chillies ,1/2 tsp turmeric powder and pepper corns to a smooth paste adding little water and keep it aside.
- In a pan, add the yam pieces and cook it adding 1/2 tsp turmeric powder, 1 green chilli, salt and enough water on medium flame till well cooked.
- Then add the ground coconut paste to the cooked yam, mix well and cook for few minutes on medium flame. (You can mash some yam…)
- Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil. Adjust the salt and switch off the flame…
- Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery and mix well.. Serve with rice.
