Pressure cook the yam with water, turmeric powder, and salt for about 2 whistles.

Release the pressure naturally, drain excess water, and set the cooked yam aside.

Heat oil in a flat skillet, add curry leaves, and allow to splutter for a few seconds.

Add cinnamon stick and cloves, and sauté for a few seconds.

Add dry red chilies, garlic, and ginger, and sauté until softened.

Add poppy seeds and grated coconut, and sauté until they turn light brown.

Switch off the heat and allow to cool down.

Transfer to a mixing jar, add a little water, and grind into a smooth paste.

Heat the same pan again with oil, add mustard seeds and curry leaves, and allow to splutter and crackle for a few seconds.

Add the ground paste and stir.

Add cooked yam and mix well with the masalas.

Cook until the masala has reduced and you get a dry mixture.

Check for salt and adjust the seasoning to your palate.

Serve hot.