Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

Chena Curry

Tangy dish with Elephant yam(Chena kezhangu)

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By Nalini Vasant

Published On: 10 Aug 2006

Rating: 4
13 Votes, 3 Reviews
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15 Minutes
Served : 4
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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.....

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