Ingredients:

1 1/2 cup yam / chena, peeled and chopped into cubes

1/2 cup muthira / horse gram

1/2 tsp turmeric powder

1 tsp chilli powder

3/4 cup + 1/3 cup grated coconut

3 green chillies

2 garlic cloves

1/2 tsp cumin seeds

3 dry red chillies

2 sprig curry leaves

1 tsp mustard seeds

salt to taste

1 tsp + 1 1/2 tbsp coconut oil

Preparation:

1. In a pressure cooker, add horse gram and cook it adding 1/2 tsp turmeric powder,1 tsp oil, salt and 3 cups of water for about 4-6 whistles or until soft.
2. Once the pressure releases, open the cooker and add yam cubes and chilli powder. Add 1/4 cup warm water, if required and pressure cook for 1-2 whistles or until done.
3. Grind together 3/4 cup grated coconut, garlic, green chillies, few curry leaves and cumin seeds to a paste adding little water and keep it aside.
4. Add this ground paste to the cooked horse gram and yam and mix well.
5. Add hot water if it is very thick and bring to a boil and cook for 4-5 minutes over low flame.
6. Adjust the salt and when it thickens, switch off the flame.
7. Heat coconut oil in a small pan and splutter mustard seeds.
8. Add dry red chillies, curry leaves and 1/3 cup grated coconut and fry till coconut turns brown in colour.
9. Switch off the flame and pour this tempering over the curry.
10. Keep it covered for 10 minutes and then mix well and serve with rice…