Chena Curry

Ingredientsfor 4 servings

• 1/4 kg Elephant yam Chena
• Tamarind A lemon sized ball (Puli)
• 100 g Sunflower oil
• 1 tbsp Chilly powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder (Jeerakam)
• 1 tsp Jaggery powder
• Turmeric powder A little
• Salt, to taste
• 1 tsp Mustard seeds
• 4 nos Red chillies (Kollamulaku)
• 1 tsp Black gram (Uzhunnuparippu)
• 2 sprig Curry leaves
• 4 tbsp Seasame oil

Preparation

1. Step 1

   Remove the skin of the yam and wash it.

2. Step 2

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

3. Step 3

   Please use gloves to avoid itching on your hands.

4. Step 4

   Cool and mash it well.

5. Step 5

   Extract thick juice from tamarind.

6. Step 6

   Heat sunflower oil in a kadai.

7. Step 7

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

8. Step 8

   Add tamarind juice.

9. Step 9

   When it boils, add the mashed yam.

10. Step 10

    Keep the flame low and stir it occasionally.

11. Step 11

    Add the powdered jaggery after around 10 minutes.

12. Step 12

    Wait till the oil leaves the side of the kadai.

13. Step 13

    Remove it from fire.

14. Step 14

    Heat seasame oil in a small kadai.

15. Step 15

    Let the mustard seeds crackle followed by black gram, dry red chillies and curry leaves.

16. Step 16

    Pour it in the yam curry.

17. Step 17

    Goes well with chapathi or hot rice with seasame oil.

18. Step 18

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