Ingredients
| Yam/Karunai kilangu | : | 1/4 kg |
| Onion | : | 200 grm |
| Tomato | : | 200 grm |
| Tumeric Powder | : | 1/2 tblspn |
| Chili Powder | : | 2 tblspn |
| Coriander Powder | : | 3 tblspn |
| Tamrind water | : | 1/4 cup |
| Coconut | : | small piece |
| Green chili | : | 2 |
| Mustrad Seed | : | 1tblspn |
| Red chili | : | 2 |
| Curry Leaf | : | 2stick |
| Oil | : | 2 tblspn |
| Pepper Powder | : | 2 tblspn |
| Salt | : | to taste |
Method :Grind the coconut, 2chili like paste and keep aside. Heat Oil in a pan add mustard seed, curry leaf, red chili, chopped onion, tomato, yam fry it well one by one that order. Add ginger garlic paste, turmeric powder, coriander powder, chili powder, fry it well till the raw smell goes off, add water boil it well. Add salt, tamarind water, grounded coconut mix it well. Finally add pepper, chopped coriander leaf. Yam gravy is ready and serve hot.
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