Thursday, 10 November 2011



1)    White yam (peeled) – 500 gm.
2)    Medium sized coconut – 1 No.
3)    Jaggery (unrefined cane sugar) – 250 gm.
4)    Sugar – 1 tablespoon
5)    Cardamom – 6 pods
6)    Water – 550 ml.
7)    Ghee (clarified butter) – 100 ml.
To Cook:
Slice the yam thinly. Put it in a food processor and grind to fine paste. Set a small pan on low heat. Pour in 50 ml. of water. Tip in the jaggery and the sugar. As soon as the jaggery is melted, sieve and set aside. Shell the cardamom and crush the seeds. Set aside. Grate the coconut and set aside.
Put a thick wok on the stove. Put in the yam paste and pour in 500 ml. of water. Stir with a thin lightweight metal ladle taking care not to allow it to stick to the base. The yam will give out an unpleasant raw smell while cooking. Do not panic but continue to stir. It will become quite thick while cooked.
Now add the grated coconut, the sieved jaggery and the crushed cardamom seeds. Lower the heat and grease a plate or tray with a little ghee. Set aside a teaspoonful of ghee and pour the rest into the wok. A nice aroma will fill your kitchen now. Turn up the heat and stir continuously until the mixture becomes quite thick. Quickly transfer the cooked mixture into the greased plate. Pour the teaspoonful of ghee on top of the mixture and pat it down with the back of a large spoon, smoothening the surface as best as you can. Leave to cool naturally. When cool, cover and keep in the fridge for an hour to chill. Serve cold. You will simply love this yummy yam dudali.

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