Senaikizhangu (Yam) erissery - Kerala special

Ingredients (serves for 2 )

Chopped Yam (Senaikizhangu) pieces - 1 cup (1 cup size = 150 ml)

grated coconut - 6 tsp

red chili - 2

coconut oil - 3 - 4 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - 2 sprigs

salt - as needed

red chili powder - 1/2 tsp

Method:

• If you are using raw yam, before chopping, apply some oil to your hands to avoid itching. 
• grind 3 tsp of grated coconut, pepper, few curry leaves with litter water. Keep it aside
   
• heat a vessel with 3 tsp of oil and add mustard seeds, urad dal , red chili , 3 tsp of grated coconut and few curry leaves
  
• fry till the coconut becomes golden brown in color
  
• transfer it to a small plate
• In the same vessel, add the chopped yam, salt , red chili powder and 3/4 th cup of water
  
• cook in medium flame until the yam gets cooked
  
• Now add the grounded coconut paste and let it cook for 4 - 5 mins. 
  
• add the fried coconut mixture now and mix it well
   
• once the raw smell is gone, pour 1 tsp of coconut oil and switch off the flame
• serve as side dish for any type of kuzhambu / gravy.