The New Tastes of India/Das Sreedharan 2001

Yam in Yogurt Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 teaspoons turmeric powder 450g/1 lb yam, peeled and cut into chunks 2 tablespoons vegetable oil
1 teaspoon mustard seeds 2 onions, finley sliced 10 curry leaves
3 dried red chillies 2.5 cm/1 in fresh ginger, finely sliced 2 fresh green chillies, slit lengthways
400 ml/14 fl oz yogurt salt



1 Heat a large saucepan of salted water to boiling point. Add 1 teaspoon of the turmeric, then the yam. Cover and cook over a medium heat for 15 minutes or until the yam is tender. Drain and set aside.
2 Wipe out the pan and return to the heat with the oil. Add the mustard seeds and, as they begin to pop, add the onions, curry leaves, dried red chillies, ginger and some salt. Cook, stirring frequently, over a medium heat for 5 minutes or until the onion has browned.
3 Add the cooked yam and fresh green chillies to the onion mixture, stir thoroughly and cook for 1 minute. Add the remaining turmeric, mix well, then remove the pan from the heat.
4 Gradually add the yogurt, mixing slowly and continuously. Return the pan to the heat for 1 minute, still stirring constantly, then serve lukewarm.

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