Follow these steps for perfect results
Methi Seeds (Fenugreek Seeds)
Mustard seeds
Curry leaves
roughly torn
Pearl onions (Sambar Onions)
quartered
Tomatoes
roughly chopped
Elephant yam (Suran/Senai/Ratalu)
peeled and chopped
Tamarind Water
Sambar Powder
Jaggery
Sesame (Gingelly) Oil
Salt
to taste
Sunflower Oil
for cooking
Prep all the ingredients.
Heat oil in a pressure cooker over medium heat.
Add mustard seeds and fenugreek seeds; allow to crackle.
Add curry leaves and onions; saute until onions are lightly tender.
Add tomatoes, elephant yam, tamarind water, sambar powder, jaggery, sesame oil, and salt.
Add 1/2 cup of water.
Cover the pressure cooker and cook for about 3 whistles, then turn off the heat.
Allow pressure to release naturally, then open the cooker and stir.
Check the salt and spices and adjust the taste.
Serve warm.
Expert advice for the best results
Soak the yam in water for 15 minutes before cooking to reduce itchiness.
Adjust the amount of tamarind water according to your preference.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Garnish with fresh coriander leaves.
Serve with Ven Pongal.
Serve with rice and papadums.
Complements the spices.
Discover the story behind this recipe
Part of traditional South Indian cuisine, often served during festivals and special occasions.
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