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Yam pickle
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes, Chutneys, sauces, jam and pickles
Servings : 10
Time Taken : 15-30 mins
Rating :
  1. Peel, wash and wipe yam with a dry, clean cloth.
  2. Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
  3. Add salt, turmeric and tamarind, mix well with a clean spoon.
  4. Keep it covered for 48 hours.
  5. Grind the above into a fine paste along with chilli powder and methi powder.
  6. Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chilles.
  7. Fry for 2 min, remove from fire.
  8. Add the kanda paste to tempering, mix well and let it cool.
  9. Preserve it in a clean bottle.
  10. Can be used for 3 months refrigerated, but the pickle may become dark if kept outside though these is no change in taste.
  11. Serve the pickle with hot rice and a spoonful of desi ghee; can also be served with dosa/idli.
250g - red yam
200g - fresh tamarind
50g - salt
10g - methi powder (dry fry and powder)
1/8 tsp - asafoetida
15 - garlic pods (husk removed)
1 tsp - cumin
50g - chilli powder
8 to 10 - red chilli
200g - gingelly oil
1/2 tsp - turmeric
1 tsp - mustard seeds
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