Monday, 26 December 2011




     1)    Yam of any colour – 1 kg.

     2)    Medium hot green chilies – 3 Nos.
     3)    Dry hot red chilies – 6 Nos.
     4)    Onion – 200 gm.
     5)    Mustard seeds – ½ teaspoons
     6)    Tender curry leaves – 3 sprigs
     7)    Coconut oil – 2 tablespoons
     8)    Fresh coconut – ½
     9)    Powdered salt – 1½ teaspoons

To Cook:

          Peel the yam and cut into rough large chunks. Soak the chunks in a solution of 2 litres of water with 20 ml. of vinegar for 15 minutes. The slime and the dirt will sink to the bottom. Wash well with tap water and transfer to a pressure cooker together with 500 ml. of water. Tip in a teaspoon of salt. Set on high heat.

          As soon as you hear the first whistle, lower the heat and cook for 5 minutes. Switch off the heat and let cool naturally. When cool, drain off the excess water and mash the yam. Set aside.

          Grate the coconut and set aside. Peel the onions and chop to fine pieces. Cut the green chilies once lengthwise and once crosswise. Break each of the red chilies into 2 or 3 pieces. Pluck the leaves from the sprigs of tender curry leaves and set aside.

          Set a large thick wok on high heat. Pour in the coconut oil. Throw in the mustard seeds. As soon as they are about to finish popping, tip in both types of chilies. Stir once and put in the chopped onions. Turn down the heat and tip in half a teaspoon of salt. Stir for a minute or two to mildly sauté the onions. Before the onions lose their crispiness, tip in the curry leaves, stir once and put in the mashed yam. Stir nicely so that the salt and the other ingredients get mixed in fully with the yam.

          Taste and add a little more salt if required. As soon as the mixture is hot, tip in the grated coconut. Stir well and switch off the heat. Serve hot. You will love this super delicious yam upma!!!


     1)    If the chilies available at your place are of the extra hot variety, please use a lesser number.

     2)    For the upma in the picture, I have used home grown organic violet yam.

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