Ingredients:
2 cups chopped tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
10-12 Bird's Eye Chilly / Gandhari Menasu
Grape sized Tamarind or 1/2 Hog Plum/ Ambate
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
Pinch of Asafoetida Powder
6 - 8 Curry leaves
1 tsp Oil
Recipe:
Remove the skin of Elephant Yam stems and cut it into medium sized pieces as shown in the picture.
Put bread fruit skin, green chilly, hog plum pieces, salt, little amount of water and cook.
Put cooked elephant yam stem and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.
2 cups chopped tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
10-12 Bird's Eye Chilly / Gandhari Menasu
Grape sized Tamarind or 1/2 Hog Plum/ Ambate
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
Pinch of Asafoetida Powder
6 - 8 Curry leaves
1 tsp Oil
Recipe:
Remove the skin of Elephant Yam stems and cut it into medium sized pieces as shown in the picture.
Put bread fruit skin, green chilly, hog plum pieces, salt, little amount of water and cook.
Put cooked elephant yam stem and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.
