Peel and cut the elephant yam into small cubes.

Rinse thoroughly in water to remove any starch.

In a pot, add the cubed yam, turmeric powder, salt, and thin coconut milk to cover the yam.

Stir occasionally to avoid curdling.

Cook on medium heat until the yam is soft or mushy, depending on your preference (about 10–15 minutes).

In a pan, heat the coconut oil.

Add urad dal and fry until golden.

Add mustard seeds, curry leaves and let them splutter.

Add the shallots and sauté until they are soft and lightly golden.

Add chilli flakes and salt. Fry for a few more seconds until the raw smell of the chilli flakes disappears.

Add the cooked yam and mix until well combined.

Let it simmer for 2 more minutes to blend the flavours. Adjust salt to taste.

Turn off the flame and drizzle a little coconut oil on top. Garnish with a few fresh curry leaves.

Serve hot with steamed rice or as a side dish to sambar, rasam, or any South Indian meal.