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yam-in-gravy-2 recipe

Date:    Thu, 15 Dec 94 13:17:04 CST
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 This is my favorite yam recipe.  I may have posted it before, but now
 it's improved.  This may look long, but it's really very easy--I can
 toss it together in 25-30 min and then walk away for 1/2 hr and it's
 ready.  Serve with basmati rice.
 Improved Yam-In-Gravy
 this is (roughly) a Tamil recipe from a cookbook that I bought in Bangalore,
 called a Cook's Tour of South India.  I doubt it's available here.  Fatfree-
 ized only by the deletion of 1/4 c. of oil.  
 Simmer 2 c. of small red lentils in about 5 c. water while you are doing 
 everything else.
 In a separate, large pot, dry pop (like making popcorn, over med heat):
 2 T. black mustard seeds
 Add to the pot:
 5 medium to large yams, peeled and cut into 1" cubes
 enough water to cover the yams by about 1/2"
 1 T. turmeric
 2 T. tamarind concentrate, blended with water so it dissolves easily in the
 	  pot (ever bite a lump of tamarind concentrate?)
 1 t. (or more) compounded asafoetida 
 1 T. (optional) finely ground dried coconut, microwaved with 1/2 c. rice milk
 Simmer yams until soft but not falling apart.   When lentils are soft (takes
 about 1/2 hr if you got the right kind) drain off any water you can and add
 lentils to the yam pot.  Stir and cook, adding more water if mixture is too
 thick (texture of a thick soup is good, texture of refried beans is 'too 
 thick').  Then add:
 1/2 c. fresh cilantro
 a handful of fresh or dried curry leaves
 salt to taste
 *fresh chili paste to taste
 *2 T.-1/4 c. chickpea (gram or besan) flour, mixed with water and gradually
 thinned to avoid lumps.  Dribble into the soup while stirring.
 The chickpea flour replaces hand-ground chickpeas or mung beans, which 
 thicken the stew, making the sauce more 'gravylike'.  Yum.  Also, using the
 red chili paste (a violently hot vietnamese concoction with citric acid added
 to fresh ground chilies) improves the taste.  Yum.  Yam.
 kwvegan vegan