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This dish goes very well with rasam and was my mother's masterpiece delicacy!
- Clean the yam,remove skin and dice it into small cubes of 1" approximately.
- Cut green chillies into small rings and ginger into small pieces.add to the yam.
- Pressure cook yam and toor dal in cooker in separate vessels for 4-5 whistles.
- Remove yam from cooker. extract juice of tamarind and recook yam in this juice for 3-4 minutes. grind coconut to a coarse paste. add this paste and the cooked toor dal to the yam.
- Season with 2-3 drops of coconut oil and curry leaves.
This recipe was contributed by praksuj on 11 Dec 2006
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