• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Yam pickle

250g – red yam
200g – fresh tamarind
50g – salt
10g – methi powder (dry fry and powder)
1/4 tsp – asafoetida
15 – garlic pods (husk removed)
1 tsp – cumin
50g – chilli powder
8 to 10 – red chilli
200g – gingelly oil
1 tsp – turmeric
1 tsp – mustard seeds
Directions
Wash and peel the yam, dry with a clean cloth.
Cut it into 1-inch pieces; keep them under a fan to dry (for an hour).
Add salt, turmeric and tamarind; mix well with a clean spoon.
For 2 days keep it covered.
Grind the above into a fine paste along with chilli powder and methi powder.
Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, and cumin and red chillies. Mix well.
Fry for 2 minutes, remove from fire.
Add the kanda paste to tempering, mix well and let it cool.