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1: Soak the tamarind in ½ cup of hot water.

2: Dry roast the dry red chillies and urad dal. When the urad dal starts to change its colour, add the grated coconut and continue cooking until the coconut has browned. Add water as needed and grind to a fine paste.

3: Toast the sesame seeds and grind them into a fine powder.

4: Cut the yam pieces a little smaller than the potato and raw banana to ensure they cook adequately and evenly.

5: Pressure cook the diced yam, raw banana, and potato along with turmeric powder, salt, and 1 cup of water for 1 whistle on a high flame.

6: Add the tamarind pulp and the ground coconut paste.

7: Allow it to cook for 5 minutes.

8: Meanwhile, prepare the tempering. In another pan, heat coconut oil and add mustard seeds. When the mustard seeds start to splutter, add the curry leaves and remove from the heat.

9: Add the jaggery to the curry and the tempering to the pan.

10: Add the toasted sesame powder and turn off the heat.