Coconut Yam Kootu

Adapted from Dakshin

TEMPERING:

2 tbsp coconut oil
1 tsp mustard seeds
1 red chili, halved
a few curry leaves
2 tsp chili powder (OPTIONAL!!)
1 tsp black pepper or 8-10 whole black pepper
1/2 tsp turmeric
1 tsp cumin

TO ADD TO TEMPERING:

6 tbsp flaked coconut (add first, let brown)

AFTER COCONUT, ADD:

1 yam, cooked in pressure cooker, peeled, mashed
1/2 butternut squash, cooked in pressure cooker (or 3 green plantains), peeled, seeded, mashed
1/2 c chopped spinach (fresh or frozen)
2 tbsp coconut cream
water to cover
salt to taste

DIRECTIONS:

  1. Temper as above.
  2. Add coconut, let brown.
  3. Add squash, yams, and spinach into pot; cover with water.
  4. Mash it all together.
  5. Simmer on low heat.
  6. Add salt to taste (around 1 tsp).
  7. Serve with rice and naan.
  8. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s