This recipe was passed down to me by my mother who learnt it from her grandmother. Kaavatham kizhangu, similar to other tubers, is a rich source of carbohydrates. In Kerala it is cooked and eaten as a replacement for rice. In English it is called Asiatic yam and in Tamil it is known as Perumvalli kizhangu.
What you need
Kaavathu/Asiatic yam - 1/2 kg
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Indian broad beans - 200 gm
Coconut - 1
Green chillies - 2
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Oil - 3 tsp
Salt - to taste
Mustard - for seasoning
Turmeric powder - 1/2 tsp
Water - 200 ml
Curry leaves
Cooking instructions
Remove the skin and chop the yam into rough cubes of about one inch. Chop the broad beans into 1/2 inch long slices.
Break open the coconut and chip off the kernel. Slice green chillies into small pieces. Grind coconut kernel and chilli together and keep aside.
Place a vessel on the stove and pour the oil.
Once the oil is hot, add mustard seeds. Once it splutters, add the yam, broad beans and turmeric powder.
Pour water and close the lid and let it cook till tender.
Add the coconut, chilli mixture and mix well. Add salt to taste.
Garnish with curry leaves.
Bhushavali is a fashion and textile designer by profession who loves travelling.