Pressure steam till done.

Soak the sago pearls for 1 hour.

Drain and spread the sago over a kitchen towel to let them dry completely.

Once the yams have cooled, mash them well.

Mix the sago, shredded coconut, coarsely pounded groundnuts, ginger +chilli paste, lemon juice, sugar, salt, 1 tablespoon of ghee to the mashed yams. It will all come together to form a dough.

Divide the yam dough into two equal parts.

Preheat the oven to 180 degrees centigrade.

Prepare an 8 inch tin by greasing it well with oil (peanut oil preferred)

Grind together the chutney ingredients to prepare coriander and mint chutney. Add 1-2 tablespoons of water if needed. Taste to balance the flavours.

Heat 2 tablespoons of ghee in a pan, add the sesame seeds. Turn off the flame once the seeds begin to splutter.

Spread one part of the yam dough in the prepared tin. Using your palm press the yam mix to cover the bottom of the pan.

Now over the yam layer spread the green chutney. Spread the chutney so that it covers the entire layer of the yam mix.

Now over the chutney layer spread the remaining yam mixture and cover the chutney layer well.

Pour the tempered sesame ghee over the top, spread well.

Bake the Ratalu-Suran Handvo for 30-40 minutes unlit the top has turned golden brown.

If needed (If the top turns dry) spread some melted ghee on the top. It will encourage even browning and formation of good crust.