Yam and Red Cow Peas Cooked in Coconut / Chena Vanpayar Thenga Aracha Curry

I still have the Yam that Hubby brought from Kerala. Last time when I made Mezhukkuparatty with it, I cut a few into cubes and froze it for later use. This is the first time I have done so and wondered how frozen yam would behave. (It behaved well :))

Chena Vanpayar Thenga Aracha Curry

Ingredients

1. Yam (Chena) cut into cubes - 1 cup
2. Red Cow Peas (Vanpayar) soaked in water for 30 minutes or more - 1/2 cup
3. Chilly powder and Turmeric powder - 1/2 tspn each

To Grind:
4. Coconut - 1/2 cup
5. Cumin seeds - 1 tspn
6. Green Chilly - 2 nos.
7. Shallots or small onions - 5 nos.
8. Ginger - a small piece

Method

Either pressure cook or boil the yam with the powders. Mash it a little and add the ground paste. Let it boil for a few minutes. Temper it with fried mustard sees, shallots, curry leaves and chilly flakes in coconut oil.

Enjoy with rice.