Ingredients:

1 1/2 cup yam / chena

3/4 cup grated coconut

2 green chillies

1 cup yoghurt

2 tsp mustard seeds

1 sprig curry leaves

2-3 dry red chillies

salt to taste

2 tsp coconut oil

Preparation:

1. Peel and chop yam into small pieces and keep it aside.
2. In a pressure cooker, add chopped yam and cook it adding 1/2 cup of water and salt for 1 whistle at medium flame.
3. In a blender, add grated coconut, green chillies, 1 tsp mustard seeds and yogurt and grind well to a smooth paste.
4. Once the pressure is gone, open the cooker and mash well the cooked yam.
5. Add the ground coconut paste into this and mix well. Adjust the salt and cook for 2-3 minutes.
6. When bubble starts to appear, switch off the flame.
7. Heat oil in a pan and splutter 1 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi…Mix well and serve with rice…