Monday, 14 November 2011



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.

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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