Yields: 3 cups (Serves 4 to 6 People)
Preparation Time: 20 Minutes
Pressure Cooking Time (For Yam): 10 Minutes
Buttermilk – 2 cups
Yam (Chena or Sooran) – 1/2 cup (chopped into 1 inch square pieces)
Grated Coconut – 1 cup
Peppercorn – 1/2 tbsp
Red Chilli or Green Chilli – 3 or 4 nos
Turmeric Powder – 1/2 tsp
Water – 1 cup
Jaggery – 1 tsp
Salt as per taste
Oil – 2 tsp
Mustard Seeds – 1 1/2 tsp
Urad Dal – 1 tsp
Red Chilli – 1 nos
Curry Leaves – 3 or 4 nos
- Boil the buttermilk till it reduces to 3/4th to 1/2 the original quantity, stirring intermittently.
- Add 1/4 tsp turmeric powder.
- Meanwhile, pressure cook the chopped yam with 1/4 tsp turmeric powder, salt and water.
- Grind the grated coconut, peppercorns and chillies into a thick, fine paste with a little water or buttermilk.
- Add the cooked yam to the boiled buttermilk.
- Add the chilli paste and jaggery to the boiled buttermilk and saute well.
- Temper the mustard seeds, urad dal, chilli and curry leaves in oil and pour over the buttermilk mixture.
- Add salt.
Pour over rice and serve or as a side dish in traditional food spread on plantain leaf.
- Do not add salt to the buttermilk before boiling it as it will make the buttermilk churn and thus affect the texture of the dish.
- You can boil and keep the buttermilk ready the previous day.