Chettinad yam curry

I have become a touch obsessed with Chettinad cuisine, which is complex, spicy and has lots of diverse flavours. There are quite a few varieties of yams in India, and they are enjoyed all year round. They are sautéed, fried, mashed, roasted, and made in curries, each representing the culture, locality, and spices of the region.

This curry is on the simpler side. Lots of spices add complex flavours, and the whole shallots add a touch of sweetness. The yams absorb the flavours as they sit, so make this curry in the morning and enjoy it for dinner.

This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a beautiful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

For more wonderful recipes from this cookbook, click here.

Ingredients:

3 cups yam, cut into 1-inch cubes

3 tablespoons oil

1/2 teaspoon + 1/4 teaspoon fenugreek (methi) seeds

1/2 teaspoon + 1 teaspoon fennel (saunf) seeds

1 onion, chunked (optional) 3 tablespoons chilli powder, or to taste

5 teaspoons coriander powder

1/2 teaspoon mustard seeds

1 teaspoon black gram (urad) dal

10 curry leaves

1 cup shallots, kept whole

6 pods garlic, kept whole

2 tomatoes, finely chopped

1 tablespoon tamarind paste

Cilantro, minced, for garnish

Salt to taste

Water as needed

Boil the yams in salted water for about 15-20 minutes till cooked. They must still maintain some texture and not be completely mushy. Drain and set aside.

Dry roast 1/2 teaspoon fenugreek and anise seeds separately until fragrant and lightly coloured. Grind to a fine powder in a coffee mill. Set aside.

You may use the onion if you want a thicker curry. If you decide to use it, purée it with chilli and coriander powders and set aside.

Heat a deep pot with oil. Add the mustard seeds, urad dal, anise seeds, and curry leaves, and stir. The mustard seeds will splutter in about 30 seconds. Add the 1/4 teaspoon fenugreek seeds, shallots, and garlic. Sauté for a few minutes.

Add the ground onion-spice mix, if using, or the dry powders and sauté for a few minutes. If you are using the onions, sauté for a bit longer until the paste is dry. Add the tomatoes and continue cooking for about 10 minutes until the tomatoes are soft and broken down. At this stage, the oil should begin to separate from the paste.

Add the tamarind and yams and mix well to coat the yams with the sauce. Add about 3 cups water and bring to a simmer. Cook gently, covered, for 10 minutes until the curry thickens and the oil again begins to float to the top. Add salt and taste. Adjust as needed.

To serve, heat the curry and load it into a deep bowl. Sprinkle with the ground spice powder and top with minced cilantro. Serve with rice.