113) KONNA UPKARI

KONNA UPKARI

AN EASY TO MAKE YAM SIDE DISH WHICH YOU CAN ENJOY AS A MAIN DISH TOO!

Steaming hot violet konna upkari

Ingredients:

1)    Yam – 750 gm.

freshly dug violet yam

2)    Hot green chili – 1

3)    Dry hot red chilies – 3

4)    Cumin seeds – ¼ teaspoon

5)    Mustard seeds – ¼ teaspoon

6)    Coconut oil or other cooking oil – 1 tablespoon

7)    Salt – 1 teaspoon

To Cook:

Peel the yam (use gloves if you have sensitive skin for the raw juice of yam may lead to itching and redness of skin). Wash well and dice into cubes (small or medium sized as you prefer). Split the green chili into 2 halves. Break each of the dry red chilies into 2 or 3 pieces.

Set a thick wok or pan on the stove. Pour in the cooking oil. Throw in the mustard seeds. As soon as they are about to finish popping, put in the cumin seeds. Stir once and add the green chili and the red chilies. Tip in the diced yam and sprinkle the salt. Pour in enough water to immerse the yam pieces.

As soon as it comes to a boil, turn down the heat and cover with a lid. Stir occasionally. Let the yam cook nicely. When fully cooked, most of the water will be absorbed and the rest will become thick gravy.

Your delicious konna upkari is ready to eat. Serve steaming hot and enjoy.