Yams In Tamarind Sauce
Yams are very healthy and they have a low glycemic value. But this dish will taste just as great with sweet potatoes too.
Ingredients
- 4 - 6 Yams washed and cut into 1 or 2 inch cubes (See pictures)
- 1 - 2 Red Chillies use 1 or two more if you like it really spicy
- 1 tsp Mustard Seeds
- 1 tsp Turmeric Powder
- 1 tsp Hing Asafoetida
- ½ - 1 tsp Cayenne Pepper optional
- 1 - 2 tbsp Tamarind Paste depending upon how tangy you like it
- 1 tsp Rice Flour to make the sauce thick
- ¼ cup Cilantro finely chopped
- 4 -6 Curry Leaves
- 2 tbsp Oil Olive, Avocado, Canola, Other
- 2 tsp Salt
Instructions
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Have tamarind paste ready.
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On medium heat, in a medium to large sauce pan, add oil. Pan can be stainless steel or a nonstick one. When oil is heated, add mustards seeds, channa dahl and red chillies. Stir fry.
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When mustard seeds start crackling rapidly, lower the heat and add the yams. Mix.
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Add 4 cups of water, turmeric, cayenne pepper, hing, curry leaves and 1 tsp salt. Water should be about an inch higher than the contents.
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Increase the heat to medium. Cook partially covered for 5 minutes.
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Uncover. Add tamarind and chopped cilantro. Add this to the mixture in the pan.
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Add 1 tbsp rice flour to a small bowl with half of cup of cold water and mix well. Add this to the pan on the stove.
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Cook for 2 minutes or until yams are cooked but firm. Yams cook quickly. Check with a toothpick. Do not overcook.
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If necessary, add more salt or cayenne as you wish and mix well.
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Serve hot on a bed of hot basmati or any long grain rice.
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You can use this as a gravy for any suitable main dish.
