Ingredients:

250g – red yam
200g – fresh tamarind
50g – salt
10g – methi powder (dry fry and powder)
1/8 tsp – asafoetida
15 – garlic pods (husk removed)
1 tsp – cumin
50g – chilli powder
8 to 10 – red chilli
200g – gingelly oil
1/2 tsp – turmeric
1 tsp – mustard seeds

Method:

1.Peel, wash and wipe yam with a dry, clean cloth.
2.Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
3.Add salt, turmeric and tamarind, mix well with a clean spoon.
4.Keep it covered for 48 hours.
5.Grind the above into a fine paste along with chilli powder and methi powder.
6.Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chilles.
7.Fry for 2 min, remove from fire.
8.Add the kanda paste to tempering, mix well and let it cool.
9.Preserve it in a clean bottle.
10.Can be used for 3 months refrigerated, but the pickle may become dark if kept outside though these is no change in taste.
11.Serve the pickle with hot rice and a spoonful of desi ghee; can also be served with dosa/idli.