Chenai (elephant Yam) : 1/2 Kg
Ginger : 1 " piece
Green Chillies : 2
Tur dal : 1/2 cup
Grated Coconut : 3 tbsp
Coconut oil : 1 tsp
Salt : to taste
Curry Leaves : a few
Mustard seeds : 1/2 tsp
Clean , peel and cut about ½ kg elephant yam. The pieces don’t have to be of the same size. They can have a minced look.
Cut a few green chillies and a piece of ginger Add to the minced Yam pieces and pressure cook. Take out , add tamarind juice and cook together for a few more minutes till the raw smell disappears.
Pressure cook tur dal ( about half cup) separately.
Grind a handful of grated coconut.
Add the dal and coconut to the yam mix and cook together for a few more minutes.
Heat coconut oil. Splutter mustard seeds and curry leaves and pour over the kadi.