- Serves
- 4
- Portion
- ≈100 g
- Time
- 35 min
- Texture
- Soft
- Season
- WinterAutumn
- Dosha
- Vata
- Pitta
- Kapha
Grounding; good for piles
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Elephant yam (suran) | cubed | 350 g | 1750 g | |
| Tamarind pulp | small (for boiling) | 5 g | 25 g | |
| Water | 2½ cups | 600 ml | 3000 ml | |
| Ghee (cow) | 2½ tsp | 12 g | 60 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Carom (ajwain) | pinch | 0.5 g | 2.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Coriander seed / powder | 1 tsp | 2 g | 10 g | |
| Dry mango powder (amchur) | ½ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Boil yam with tamarind and salted water 15 minutes until soft (removes itchiness); drain.
Step 2: Temper cumin, ajwain, ginger in ghee.
Step 3: Add yam and spices; pan-roast 6 minutes.
Step 4: Finish with amchur.
Nutrition
Per serving, estimated
139kcal
Energy
1.5g
Protein
3.3g
Fat
26.3g
Carbohydrate
3.9g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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