Yam – 500gms

Sour yogurt/curd-250 gms

Turmeric-1/4 tsp

Redchilli powder-1/4 tsp

Pepper powder-1/2 tsp

Fenugreek powder-1/2 tsp

Salt to taste



For the Coconut Paste:


Cumin seeds-1 tsp

Green chillies-2


For the tadka/tempering:

Mustard seeds-1/2 tsp

Red chillies-2

Curry leaves-2 spring

Coconut oil

Preparation method:


  1. Peel the vegtables and cut into small cubes.
  2. Boil the vegetables with chilli powder, pepper powder and turmeric.
  3. Once they cooked, add salt, yogurt, ghee and mix it well.
  4. Reduce the flame and cook it to the pouring consistency.
  5. Dry roast the fenugreek seeds and make a fine powder.
  6. Add the coconut paste cook it in a low flame For the 4 mins.
  7. Switch off the flame and add the fenugreek powder and mix it well.
  8. Heat coconut oil in a pan, add mustard, red chillies and curry leaves.
  9. Once they splutter, add it to the mix.
  10. Serve it hot with rice.