Kand No Handvo


Kand No Handvo

Kand No Handvo

Pink Yam Cake


1 kg pink yam, boiled and mashed

2 potatoes, boiled and mashed

2-3 tbsp thick yogurt

2 cups green peas, boiled and crushed

2 tbsp oil

2 tbsp green chilli-ginger paste

4 tbsp grated coconut

4 tbsp freshly-chopped coriander

Salt to taste

Sugar to taste

Juice of 1 lemon

For Tempering

2 tbsp oil

1 tsp mustard seeds

1 tsp sesame seeds

4-5 round red chillies

A few curry leaves

To Garnish

Freshly-grated coconut and freshly-chopped coriander

To Serve

Coconut sauce or green chutney

A square or rectangular greased baking dish (8 in X10 in)


1. Mix together mashed yam, potatoes and yogurt. Season with salt and half the lemon juice and set aside.

2. Heat two tablespoons of oil in a frying pan and fry ginger-chilli paste briefly. Add green peas, sugar, salt and the remaining lemon juice to it. Remove from heat, add coconut and coriander and let it cool.

3. Spread half of the yam and potato mixturein a baking dish. Spread the green pea mixture evenly over it.

4. Spread the remaining yam mixtureover the green pea layer. Press to cover neatly.

For Tempering

1. Heat oil in a small pan, add mustard and sesame seeds, let them crackle, and then add chillies and curry leaves.


2. Spread the tempering evenly over the yam mixture and bake the cake in a hot oven for fifteen to twenty minutes.

3. Let it cool for four to five minutes and then cut into one inch by one inch square pieces and serve hot with green chutney or coconut sauce.

For The Coconut Sauce

1. Heat one teaspoon of oil, add a pinch of cumin seeds and four-five curry leaves.

2. Add one cup of coconut milk to this mixture.

3. Add salt and sugar to taste. Serve warm or cold.


Serves 6-8 

Do you have any questions?

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