Yam Curry, commonly known as "Tarul ko Tarkari" in Nepal, is a comforting dish that has a unique blend of sweet earthy flavours and textures. The yam, or tarul as it is called in Nepal, is a wild tuber that grows naturally in the hills and forests of Nepal. Despite its humble origins, yam has a rich, complex flavour that is both sweet and starchy, with a soft, creamy texture that lends itself perfectly to curry.
Harvesting the yam is a laborious process that involves digging through the soil to find the tuber, which can grow up to a meter in length. Yam curry is not only delicious but also highly nutritious. It is an excellent source of carbohydrates, dietary fibre, and essential minerals such as potassium and manganese. Its creamy texture makes it an ideal comfort food that is perfect for cold winter nights or as a main course for a family gathering.
The Yam curry sauce is prepared by sautéing onions, garlic, ginger, and a blend of Nepali spices such as bayleaf, cumin, coriander, and turmeric in hot oil until fragrant. The sliced yam is then added to the pan, where it simmers and soaks up the flavors of the spices. The addition of tomatoes and a touch of ghiu (clarified butter) gives the curry a rich and creamy consistency.
Jump to RecipeTable of contents
What is a Tarul (Yam)?
Yams or Tarul in Nepali are a root vegetable that are enjoyed in many parts of the world, including Nepal, the Caribbean, and West Africa. They are a delicious and nutritious root vegetable that have been an essential part of human diets for centuries. Yams can grow up to a meter in length and weigh several kilograms, making them one of the largest edible roots.
Yams are not known for their sweetness, but rather for their unique creamy texture and flavour. The starchy flesh of the yam has a firm and dense consistency with a flavour similar to chestnut with a nutty and earthy taste. They are high in fibre and complex carbohydrates, making it a nutritious addition to any diet.
How do Nepali people eat Tarul (Yam)?
In Nepal yams are a staple ingredient in many traditional dishes in the village areas. Yams are versatile and can be prepared in a variety of ways. They can be boiled, roasted, baked, fried, or mashed. In Nepal they are often fried, boiled or made into delicious rich Yam curry like you find in this recipe.
Tips and Pearls for making Yam Curry
- When selecting yams, choose firm, smooth-skinned tubers that are heavy for their size. Avoid yams with soft spots, cracks, or blemishes.
- Before peeling the yams, be sure to wash them thoroughly to remove any dirt or debris. Once peeled, cut the yams into evenly sized pieces to ensure even cooking.
- Soak the dry red chilies in water for 15 minutes before grinding them into a paste. This will make them easier to grind and will help the paste to be smoother.
- When frying the fenugreek seeds, be sure not to burn them. They should be golden brown and fragrant.
- Use ghee (clarified butter) to give the curry a rich, buttery flavor. If you don't have ghee, you can use regular unsalted butter.
- For a milder curry, use fewer fresh red chilies in the spice paste. For a spicier curry, add more.
- Garnish the curry with chopped coriander leaves to add a fresh, herbaceous flavor and aroma. Serve hot with rice or flatbread for a satisfying and delicious meal.
Suggested Alterations to the Yam Curry
- Adjust the spice level: Depending on your preference, you can increase or decrease the amount of fresh and dry red chilies used in the spice paste. You can also add other spices like garam masala or cinnamon to give the dish a different flavour profile.
- Add protein: To make the curry more filling, you can add protein sources like chickpeas, lentils, or tofu. These ingredients will also add a different texture and flavor to the dish.
- Use different vegetables: While yams are the star ingredient of this curry, you can add other vegetables like cauliflower, peas, carrots, or bell peppers to make the dish more nutritious and colorful. You can also experiment with different combinations of vegetables to find your favorite version of the curry.
- Make it vegan or vegetarian: If you are following a plant-based diet, you can substitute ghee with vegetable oil or coconut oil to make the curry vegan. You can also skip the garlic leaf if you prefer a completely vegan version.
- Adjust the consistency: If you prefer a thicker curry, you can add mashed potato or coconut cream to the dish. Alternatively, you can add more water or vegetable broth to make the curry more soup-like.
- Add herbs: Adding fresh herbs like cilantro or parsley can give the curry a fresh and vibrant flavor. You can also use dried herbs like thyme or oregano to give the dish a different twist.
Yam Curry (Tarul Ko Tarkari) तरूलको तरकारी
Ingredients
- 500 grams White yam white yam is easier to cook. Peel the tough out layer and cu tinto bite sized square pieces
- 1 Onion Medium sized, finely diced
- 2 Tomato Medium sized, diced
- ½ teaspoon Fenugreek seeds
- 3 Bayleaf Dried Bayleaf, crushed with your hands
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoon Vegetable Oil
- 1 tablespoon Ghiu (Clarified Butter/Ghee)
Spice Paste
- 5 clove Garlic
- 1 inch Ginger
- 2 Fresh red chilly
- 3 Dried red chilly
Garnish
- 3 sprigs Fresh Coriander/Cilantro leaves
Instructions
Prepare the Yam + Dried red chilly
- Soak the dried red chilly in water for 5-10 minutes
- Whilst the dried red chilly is soaking prepare the yams. Wash the yam thoroughly and peel their skins using a knife. Cut the yam into bite-sized square pieces.
Prepare the Spice Paste
- Prepare the spice paste by grinding together garlic cloves, ginger, and the fresh red chilly and dry red chilies (that have been soaked in water) in a mortar and pestle or an electric grinder. The paste should be smooth and fragrant.
Make the curry paste
- Heat vegetable oil in a pan over medium heat. Once the oil is hot enough, fry fenugreek seeds until golden brown. Add the bay leaf and fry for approximately 30 seconds until fragrant.
- Add the onion and fry until the onion becomes soft and light brown.
- Add turmeric powder, coriander, and cumin powder to the pan, and stir for a minute. Add salt and the spice paste to the pan. Mix well.
- Add diced tomatoes to the pan and cook for a few more minutes until they melt/break down completely into a sauce consistency.
Cook the Yam
- Add the prepared yam to the pan and stir-fry for 4-5 minutes to allow the spices to fully infuse with the yam.
- Pour in about two cups of water and add the ghee (clarified butter). Mix well and bring to a boil.
- Reduce the heat to low and slow-cook for about 15 minutes or until the yam is soft and well cooked. Slow-cooking the curry over low heat will allow the flavours to meld together and the yams to become tender and flavorful.
Garnish and Serve
- Turn off the heat, garnish with chopped coriander leaves, and let the yam curry sit for a few minutes. Serve hot with rice or flatbread.
Comments
No Comments