Ingredients:
Chenai (Yam)
Tamarind (marble size ball)
Grated Coconut + Green chilli + Ginger: Ground to paste
Boiled Brown Chana or Chana dal (Either one will do)
Turmeric (1 tea spoon)
Salt, Jaggery
Garnish: Mustard, Udad, Curry leaves
Procedure
Cut and Boil Chenai (Yam) with a little tamarind and turmeric
Salt after boiling plus little jaggery
Drain
Mix the Chana/Dal with the Coconut+Chilli+Ginger paste
Garnish on top
This is a dish typically served in weddings and comes almost always right after the pachadi on the left corner of the leaf.
