Chena Kadi /Elephant yam curry
Delicious and traditional curry made with Chena/elephant yam.
Servings: 4 servings
Ingredients
- 2 cup chopped chena/elephant yam
- ½ cup toor dal/ Spilt pigeon peas
- ½ cup + ¼ cup fresh grated coconut
- ½ teaspoon cumin seeds
- 1 green chili
- 1 inch ginger
- ½ teaspoon salt or to taste
- ¼ teaspoon turmeric
- Ping pong size tamarind ball
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 leaves sprig curry
- 1 red chili
Instructions
- In a pressure cooker add chena/elephant yam and turmeric powder and cook for 2-3 whistle. Also cook toor dal in pressure cooker and set aside.
- Extract tamarind juice using tamarind and ¼ cup water and set aside.
- In a sauce pot add cooked chena/elephant yam and toor dal and mix well. To this add ground paste of ½ cup of coconut, green chili and ginger, tamarind juice and bring to boil. Add ½ cup water increase the amount of water depending upon the consistency of curry you want.
- In another pan toast the ¼ cup of grated coconut until it is golden brown in color and add it to cooked chena-toordal coconut mixture.
- In the same add 1 teaspoon coconut oil and mustard seeds, urad dal, curry leaves and red chili cook until mustard seeds starts popping. Add this to cooked curry and mix well.
- Enjoy with a bowl of rice.
Notes
Remove the skin and chop the chena/elephant yam and pressure cook with turmeric like this.
Cooked chena
Then add toor dal.
To this add ground coconut, cumin seeds, ginger and green chili paste
Add this ground paste and tamarind juice and salt to chena and toordal mixture.
Toast rest of coconut
In a small pan make seasoning by heating coconut oil, urad dal, mustard seeds, red chili and curry leaves.
Add seasoning and toasted coconut to cooked chena-toordal mixture.
Cooked chena
Then add toor dal.
To this add ground coconut, cumin seeds, ginger and green chili paste
Add this ground paste and tamarind juice and salt to chena and toordal mixture.
Toast rest of coconut
In a small pan make seasoning by heating coconut oil, urad dal, mustard seeds, red chili and curry leaves.
Add seasoning and toasted coconut to cooked chena-toordal mixture.
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