This Chena curry is an excellent side dish for molagootal, a mild dal and coconut gravy.It is avery quick recipe.
This recipe serves two.
Ingredients:
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Yam / Chena - 250 grams
Ginger - one inch piece( grated)
Green chillies - 4 ( finely chopped)
curry leaves - just 5
Coriander leaves - 2 tsp ( chopped)
salt - to taste
Lemon juice - extracted from half a lemon ( you can add more if you prefer more tangy taste)
Oil - 1 tsp
mustard seeds - 1 tsp
asafoetida powder - a pinch ( perungayam)
turmeric powder - a pinch
Method:
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- Wash and get rid of the mud in yam.
- Peel off its skin and chop into cubes .
- With a pinch of turmeric powder, pressure cook the yam with water just enough to immerse it.
- Slightly mash the cooked yam .
- Add salt,grated ginger to it and mix well.
- In a kadai, add oil and mustard seeds.
- When it splutters,add curry leaves, green chiilies and mashed yam.
- Mix well and switch off when it boils.
- Garnish with finely chopped coriander leaves.
- Squeeze lemon juice when it is warm. Mix well and serve with molagootal.
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