1.Chena/Yum - 250 gm
2.Pavakka /Bitter gourd - half of one
3.Red chilli powder - 1 1/2 tsp
4.Turmeric powder - 1/4 tsp
5.Salt
6.Grated coconut - 1/2 cup
7.Red chillies - 4 no
8.Ellu /Seasame seeds - 1 1/2 tsp
9.Tamarind (one lemon size)
10.Green chillies - 1
11.Jaggery - 1 piece
12.Coconut oil - 2 tsp
13.Mustard seeds -1/2 tsp
14.Red chillies - 2
15.Curry leaves
Preparation
1.Cook the chena along with pavakka and red chilli powder,turmeric powder and salt.
2.Then fry the coconut with red chillies and ellu till it become golden brown in color.Grind it in to fine paste.
3.Add this grounded paste to the chena curry.Then add the one medium size piece of jaggery and tamarind pulp to it.Also add one chopped green chilli in to this.
4.Mix it well and bring it to boil for 5 mts. This curry will be thick like our erisseri so make it thick.Heat the oil in a pan and splutter the mustard seeds ,red chillies and curry leaves then pour it to the yam curry.