Follow these steps for perfect results
Water
as required
Coriander Seeds
dry roasted
Chana Dal
Salt
to taste
Mustard Seeds
Dry Red Chilli
dry roasted
Cumin Seeds
dry roasted
Tamarind Paste
Sunflower Oil
Asafoetida
Elephant Yam
peeled and diced
Curry Leaves
Pressure cook yam with 1/4 cup water for 2-3 whistles.
Open cooker and set aside cooked yam.
Dry roast coriander seeds, cumin seeds, and dry red chilli for 1 minute.
Set aside roasted spices.
Heat oil in a pan and add yam.
Sauté yam until color changes; set aside.
Grind fried yam, roasted spices, salt, and tamarind paste to a smooth paste.
Transfer chutney to a bowl.
Heat oil in a tadka pan.
Add mustard seeds and asafoetida; let seeds crackle.
Add chana dal and curry leaves.
Roast for 15 seconds, then switch off heat.
Pour tempering over chutney.
Serve with rice, sambar, dosa, or idli.
Expert advice for the best results
Adjust the amount of red chilli to control the spiciness.
Roast the spices on low heat to prevent burning.
Add a pinch of sugar for a balanced flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a small bowl, garnished with fresh coriander leaves.
Serve with rice and sambar.
Serve with dosa or idli.
Cool and refreshing.
Discover the story behind this recipe
Commonly served as a side dish in South Indian meals.
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