Date: Thu, 15 Dec 94 13:17:04 CST
From: firstname.lastname@example.org (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.
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
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.