Kattu Kundangai Kootu

Method

1. 1

   Prepare kattu kundangai: Peel and cut kattu kundangai (a wild yam variety or substitute with purple yam or elephant yam) into medium cubes. Rinse well.

2. 2

   Parboil: Boil in salted water with half tsp turmeric for 8-10 minutes until tender. Drain.

3. 3

   Cook chana dal: Wash half cup chana dal. Pressure cook for 3 whistles. Keep firm, not mushy.

4. 4

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and half tsp pepper to a smooth paste.

5. 5

   Combine: In a pan combine parboiled yam and cooked chana dal. Add coconut paste and mix gently.

6. 6

   Add water and cook: Add half cup water and salt. Cook on medium heat 8-10 minutes until thick.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies and curry leaves.

8. 8

   Pour tempering: Add to the kootu. Mix well.

9. 9

   Dry out: Cook uncovered on high heat 2-3 minutes until thick.

10. 10

    Serve: Adjust salt. Kattu kundangai kootu is a traditional tribal Tamil Nadu dish. Serve with steamed rice.