Wash and pressure cook yam for 2 whistles until soft but not mushy. Peel the skin and cut it into 3-4 pieces.
Soak tamarind in a cup of hot water for 20 minutes. Extract tamarind water, add more water and extract more tamarind water. Discard the pulp. We need approximately 2 – 2 1/4 cup of tamarind extract.
Peel pearl onions and garlic. If the pearl onions are big, cut it into 2 pieces.
Heat oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli and curry leaves.
Add pearl onions and garlic and saute until it turns transparent.
Add tomato and saute for a few more minutes.
Add sambar powder, coriander powder and salt needed.
Saute for a few seconds.
Add tamarind water and let it boil on medium heat.
After 5 minutes, add the cooked yam and let it boil until it becomes a little thick and oil separates.
Drizzle a 1-2 tsp of sesame seed oil and turn off the heat.
Enjoy delicious yam puli kulambu with rice or even with dosa.
Note – Use Sesame seed oil for best results.
Our South Indian Lunch on that day
Curd in clay pot
If you are looking for more delicious South Indian kulambu recipes, do check my