Raasavalli Kilangu

• 400 g (14 oz) raasavalli yam (purple yam)
• 300 ml (

First, grease your fingers and palms with oil to avoid any irritation from the skin of the yam. Peel the skin and cut the flesh into thin slices. Wash the slices well and put them in a medium, lidded saucepan, cover with half the coconut milk and enough of the water to cover the yam. Bring to the boil, then reduce the heat, half-cover with the lid and simmer until soft, about 20–25 minutes.