Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

author-image
By Nalini Vasant

Published On: 10 Aug 2006

Rating: 4
12 Votes, 3 Reviews
Write a Review
15 Minutes
Served : 4
Print Recipe
Chena Curry Chena Curry By Nalini Vasant Chena Curry Published: Tangy dish with Elephant yam(Chena kezhangu) 4 stars based on 3 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Elephant Yam(Chena) : 1/4 kg
Tamarind(Puli) : A lemon sized ball
Sunflower oil : 100 gm
Chilly powder : 1 tbsp
Coriander powder : 1 tsp
Cumin(Jeerakam) powder : 1 tsp
Jaggery powder : 1 tsp
Turmeric powder : A little
Salt : As reqd
For seasoning::
Mustard seeds : 1 tsp
Red chillies(Kollamulaku) : 4 nos
Black gram(Uzhunnuparippu) : 1 tsp
Curry leaves : 2 sprigs
Seasame oil : 4 tbsp
Directions:
1. Remove the skin of the yam and wash it. 2. Cut the yam into big chunks and steam cook till it is soft. 3. :- Please use gloves to avoid itching on your hands. 4. Cool and mash it well. 5. Extract thick juice from tamarind. 6. Heat sunflower oil in a kadai. 7. Simmer it and add turmeric, chilli, coriander powder, jeera powder and salt. 8. Add tamarind juice. 9. When it boils, add the mashed yam. 10. Keep the flame low and stir it occasionally. 11. Add the powdered jaggery after around 10 mins. 12. Wait till the oil leaves the side of the kadai. 13. Remove it from fire. 14. Heat seasame oil in a small kadai. 15. Splutter mustard seeds followed by black gram, dry red chillies and curry leaves. 16. Pour it in the yam curry. 17. :- Serve with chapathi or hot rice with seasame oil. 18. :- You may use coconut oil for seasoning instead of seasame oil.

Ingredients

Directions

Step 1

Remove the skin of the yam and wash it.

Step 2

Cut the yam into big chunks and steam cook till it is soft.

Step 3

:- Please use gloves to avoid itching on your hands.

Step 4

Cool and mash it well.

Step 5

Extract thick juice from tamarind.

Step 6

Heat sunflower oil in a kadai.

Step 7

Simmer it and add turmeric, chilli, coriander powder, jeera powder and salt.

Step 8

Add tamarind juice.

Step 9

When it boils, add the mashed yam.

Step 10

Keep the flame low and stir it occasionally.

Step 11

Add the powdered jaggery after around 10 mins.

Step 12

Wait till the oil leaves the side of the kadai.

Step 13

Remove it from fire.

Step 14

Heat seasame oil in a small kadai.

Step 15

Splutter mustard seeds followed by black gram, dry red chillies and curry leaves.

Step 16

Pour it in the yam curry.

Step 17

:- Serve with chapathi or hot rice with seasame oil.

Step 18

:- You may use coconut oil for seasoning instead of seasame oil.

user
Reply
Monisha

The curry came out excellent.I would recommend to add 1/2 cup of water or more after adding the mashed yam in case you find the mix to be too dry. Nalini, thank you for sharing this recipe.

user
Reply
ANJALI

very tasty recipe

user
Reply
Vasant Kumar

Very tasty and easy to prepare. Yummy.....

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Sapna Mumtaz

    Sapna Mumtaz

    Sapna Mumtaz, a well talented person and also a very creative person. Her recipes are always unique. She used to provide us varieties of recipes from different types of cuisines.