Soak the chawli overnight. Boil in a pressure cooker for 3 whistles.
Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
In a pan boil the yam with 1 cup water for 10 minutes.
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Add the boiled chawli and ground masala paste to the yam.
Add water according to the consistency of the gravy / curry required.
Add turmeric powder, cover and cook on a low flame till the oil separates from the masala. (Approximately 10 minutes).
Roughly pound the garlic with the skin on in a mortar & pestle.
Heat oil in a small pan and fry the pounded garlic till golden brown.
Pour the tempering over the curry.
Serve hot with rice.