Chena Curry (Elephant Yam Curry)

Elephant Yam(Chena) masiyal

Chena Curry (Elephant Yam Curry)

Elephant Yam(Chena) masiyal

author-image
By Anjali P

Published On: 17 Aug 2002

Rating: 3
16 Votes, 6 Reviews
Write a Review
15 Minutes
Served : 4
Print Recipe

Ingredients

Directions

Step 1

Cut chena into small pieces.

Step 2

Cook the chenas along with the red gram and green chillies in a pressure cooker.

Step 3

Grind the cooked chena and dal in a mixer. Keep this aside.

Step 4

Heat a little oil in a pan or a kadai.

Step 5

Pour the fine paste of yam/chena and dhal.

Step 6

Add the seasoning after frying them in oil or ghee.

Step 7

Allow the mixture to simmer for 2-3 minutes.

Step 8

Add salt and mix well.

Step 9

Then add coriander leaves.

Step 10

Finally add a few drops of lemon juice.

Step 11

:- Serve with plain rice.

user
Reply
Rajeev

Add little curd, it will come out very well. Also add seasoning - little fenugreek seeds. Rajeev

user
Reply
eliamma

easy cooking. tastes good. i just modified with chilly powder and without adding the lemon juice.

user
Reply
Madhuri

Taste was ok. But it itches the tongue. Didnt like it much overall.

user
Reply
elizabeth

very easy to prepare. i just modified it by adding chilli powder and also by not grinding chena and dal

user
Reply
swapna

This is a great curry. thanks for the recipe.

user
Reply
Indu Francis

It was a very delicious recipie and easy to cook. Please do send me more of such easy go ones. I work as a Research Coordinator in Cambridge University. I`m from Ernakulam - Palarivattom. Bye, Indu

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 Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.

Powered by PageSpeed