Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

Category : Vegetarian, Curries
15 min
Recipe by Nalini Vasant
3 Reviews | Write a Review
  • Chena Curry

Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

User Rating :
0 5
Read 3 reviews
Serves :
4 Adult(s)
Chena Curry


Elephant Yam(Chena) - 1/4 kg
Sunflower oil - 100 gm
Cumin(Jeerakam) powder - 1 tsp
Jaggery powder - 1 tsp
For seasoning:-
Seasame oil - 4 tbsp


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.

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.


very tasty recipe

Vasant Kumar

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

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