Recipe - Improved Yam-In-Gravy (Vegan)

Text Recipe

This is (roughly) a Tamil recipe from a cookbook that I bought in
Bangalore, called a Cook's Tour of South India. I doubt it's available
here. Fatfree ized only by the deletion of One fourth c. of oil.

Simmer 2 c. of small red lentils in about 5 c. water while you are doing
everything else.

In a separate, large pot, dry pop (like making popcorn, over med heat):

2 T. black mustard seeds

Add to the pot:

5 medium to large yams, peeled and cut into 1" cubes enough water to cover
the yams by about 1/2" 1 T. turmeric 2 T. tamarind concentrate, blended
with water so it dissolves easily in the pot (ever bite a lump of tamarind
concentrate?) 1 t. (or more) compounded asafoetida 1 T. (optional) finely
ground dried coconut, microwaved with One half c. rice milk

Simmer yams until soft but not falling apart. When lentils are soft
(takes about One half hr if you got the right kind) drain off any water you can
and add lentils to the yam pot. Stir and cook, adding more water if mixture
is too thick (texture of a thick soup is good, texture of refried beans is
'too thick'). Then add:

One half c. fresh cilantro a handful of fresh or dried curry leaves salt to
taste *fresh chili paste to taste *2 T.One fourth c. chickpea (gram or besan)
flour, mixed with water and gradually thinned to avoid lumps. Dribble into
the soup while stirring.

The chickpea flour replaces handground chickpeas or mung beans, which
thicken the stew, making the sauce more 'gravylike'. Yum. Also, using the
red chili paste (a violently hot vietnamese concoction with citric acid
added to fresh ground chilies) improves the taste. Yum. Yam.

Posted by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) to Fatfree
Digest [Volume 13 Issue 16] Dec. 16, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip