Purple Yam Curry


This is a species of Yam, and a tuber vegetable. The tubers are usually in white or purple in color, hence the common name is Purple yam. In Kerala , it is often boiled and consumed like Elephant Yam, Tapioca etc. This has some medicinal values also. Today I’m sharing a vegetarian curry with this which can be served with boiled rice or  rice gruel(kanji). After cutting the vegetable, keep it in water to avoid discoloration.


  • Purple Yam – 500 gram
  • Coconut – 1 cup
  • Cumin seeds – 1/2 teaspoon
  • Shallots – 10
  • Turmeric powder – 1/4 teaspoon
  • Kashmiri chilly powder – 1/2 teaspoon
  • Green chilly – 2
  • Garlic – 2 cloves
  • Red Chilly – 2


  1. Boil yam in a pressure cooker with green chilly, half of the shallots, little turmeric red chilly powder, curry leaves, salt and water for 4 whistles.
  2. Grind coconut, cumin seeds, garlic, turmeric powder, little water to a smooth paste.
  3. Mash the cooked yam with a ladle and add the ground paste with enough water to meet the consistency of curry.
  4. Boil the curry for some time and adjust the salt. Stir the curry so that it wont stick in the bottom.
  5. Heat coconut oil in a pan, splutter mustard and add dried red chilly, shallots, curry leaves and 1 tablespoon of coconut. When it becomes light brown, pour it over the curry.
  6. Close it with a lid to infuse the flavours and serve after some time.




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