Yam - Dry Field Beans (Anumulu) Sour Curry

Ingredients:

Yam	200 gms
Dry Field Beans (Anumulu) as shown below	½ cup

Onion	1 medium
Sour Tomatoes	2 medium
Garlic	6 – 8 cloves
Red chilli / Coriander powder mix	2 tsp
(Mix Red Chilly and Coriander Powder mix :: 100 : 150 gms)
Turmeric powder	¼ tsp
Any Sambar powder	1 tsp
Tamarind	small lime size
Mustard	¼ tsp
Fenugreek seeds	1/8 tsp
Curry leaves	few
Coriander leaves	few chopped
Oil	4 tbsp
Thalippu Vadagam	little (optional)

Ingredients for grinding:

Red chilli	4
Coriander seeds	½ tsp
Cumin seeds	½ tsp
Curry leaves	6 – 8 leaves
Coconut grated	5 tbsp
Oil	1 tbsp

Method:

1. Soak Dry Field Beans overnight or 8 hrs in sufficient water. Next day Wash 2-3 times and add enough water with little salt. Pressure cook this for 3-4 whistles. Once pressure comes down, drain the water and keep cooked Beans aside.
2. Scrap the outer skin of Yam and cut into small cubes. Wash well and add enough water with little salt. Cook till semi soft (cook for 8-10 minutes and check). Drain the water and keep cooked Yam aside.
3. Heat 1 tbsp of oil in a kadai. Lower the flame and add all the ingredients mentioned for grinding. Fry for 1-2 minutes (take care not to burn) and allow the mixture to cool. Grind this into a smooth paste using sufficient water. Keep aside.

Now start preparing Curry:

1. Chop Onion into fine pieces and Garlic into little big pieces. Cut Tomatoes length wise into big pieces (each tomato into 6-8 pieces).
2. Soak tamarind into 1/2 cup of water for 10-15 minutes. Squeeze and strain the water (do not squeeze too much. Spoils the curry taste). Mix red chilli/coriander powder, turmeric, salt and curry leaves to the tamarind water. Keep aside.
3. Heat a kadai with 4 tbsp of oil. Add mustard and allow to splutter. Add Fenugreek seeds and Thalippu Vadagam (if using). Wait for a second and add chopped onions and garlic. Fry till golden brown. Add tomatoes, cook till it becomes soft and oil leaves the sides.
4. Now add cooked yam and field beans along with tamarind-red chilli mix water. Mix and wait for a boil. Now lower the flame, cover with a lid and cook for 8-10 minutes. Now add ground coconut spice paste and mix well. Check salt and Spice. If needed adjust with little more. Boil for 2 minutes and then lower the flame. Add sambar powder and chopped coriander leaves. Mix and cook for 2 more minutes and then switch off the flame. Keep covered for 10 minutes. Yam-dry field beans sour curry is ready.

Serve with hot rice along with some Pappad.