12 October 2008

Yam – Vegetable Drumstick curry

Yam – Vegetable Drumstick curry

1) 2 cups yam skinned and cut into small cubes
2) 10-12 finger long pieces of drumsticks split into half
3) 1 – Tablespoon red chilli powder
4) 1/8 tsp turmeric powder
5) 1/2 tsp pepper powder
6) 1/4 tsp mustard seeds
7) 1 cup thinly sliced shallots/onions
8) Coconut pieces - ¾ cup
9) 1 tbsp minced ginger
10) 1 tbsp minced garlic
11) a few curry leaves
12) 1″ piece of cinnamon
13) 3 cardamom pods
14) 6 cloves
15) coconut milk – 1 cup
16) 1 tomato or required Tamarind extract ( small gooseberry size)
17) Water – As required
18) salt for taste


Take a pan and heat oil and add the mustard seeds, when they pop add the sliced shallots, coconut pieces, ginger and garlic and saute till brown.
Add the cloves, cardamom and cinnamon and saute for a minute (You can use Garam Masala powder as equivalent) then put turmeric, red chilli and pepper powders and saute in reduced heat till the oil start separate. Add coconut milk and sufficient water and yam cubes and let it come to boil on medium heat after 5-7 minutes Add the drumstick pieces and cook on medium till the yam is soft.
Note: You can adjust the taste by adding more salt, tamarind pulp or even thick count milk in the final stage.

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