VIOLET YAM USLI
Ingredients:
1) Violet yam
– 1 kg.
Freshly dug violet yam & long white yam
2) Hot green
chilies – 2 Nos.
3) Hot red
chilies – 3 Nos.
4) Mustard
seeds – ½ teaspoon
5) Urud dal
(split black gram lentils) – 1 teaspoon
6) Coconut oil
or any other cooking oil – 1 tablespoon
7) Freshly
grated coconut – 1 cup
8) Curry
leaves – 2 sprigs
9) Salt 1¼
teaspoons
To Cook:
Peel the violet yam. Cut into big chunks. Transfer to a
pressure cooker. Pour in water 1½ inches deep. Set the cooker on high heat. On
hearing the first whistle, turn down the heat and continue cooking for 5
minutes. Switch off the heat and allow to cool naturally.
Mash the yam. Slice both types of chilies into long thin
strips. Set a thick wok on the stove. Pour in the oil. Throw in the mustard
seeds. As soon as they are about to finish crackling, add the black gram
lentils. As they start to turn brown, add the chilies, the curry leaves and the
salt. Stir once and tip in the mashed blue yam. Stir well till it comes to a
boil. Now add the grated coconut. Stir and switch off the heat.
Your tasty violet yam
usli is ready to serve.
Notes:
1)
If you like dry usli, you can drain the water on taking out from the pressure
cooker. Mash very lightly.
2)
The usli shown in the photograph
is for presentation purpose so that one can see the beautiful ingredients
separately. If you wish to plate it likewise, mash the yam with the salt, boil
and plate up. Sprinkle the grated coconut on top of the yam. In a small pan, crackle
the mustard and fry the other ingredients. Sprinkle on top of the coconut.
3)
Like all dark colored vegetables,
violet yam gives your skin some protection from the U.V rays of the sun.
4)
Violet yam does not have the raw
taste or smell of some varieties of white yam. Children love the color.
5)
The violet yam usli can be served as such or you can make beautiful
sandwiches with violet filling.
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