Yam ( Senai kizhangu) : 1 cup ( chopped)
Grated coconut : 4 tbsps + 2 tbsps
Pepper : 1 tsp
Red chilly : 1
Cumin seeds : 1/2 tsp
Pressure cook yam with turmeric powder & salt till 2 whistles and keep aside.
Grind 4 tbsps coconut, pepper, jeera to a very smooth paste.
Add the coconut paste to the yam,add little salt and let the mixture boil for few minutes.
Heat coconut oil in a frying pan,temper with mustard seeds and curry leaves.
Add the remaining 2 tbsps coconut to it and fry till golden brown cocour.
Put the tempering to the eriserry and mix everything well.