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Main Course

Chena Thoran | Chena Upperi

Finely chopped mixed stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 4 servings

1/4 kg Elephant yam Chena
1/2 Of one Coconut
Ginger A small piece
4 nos Garlic
1 tsp Pepper
1 tsp Chilly powder
1/4 tsp Turmeric powder
1 tsp Fennel seeds (Perinjeerakam)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing the delicious stir fry, first clean and cut chena into small pieces.
Step 2
In a vessel, cook chena with salt and small quantity of water.
Step 3
When its cooked, remove water from it.
Step 4
Grind together rest of the ingredients except oil and mix it with chena and keep it for about 15 minutes.
Step 5
Place a pan on the stove and fry the marinated Chena by adding oil little by little.
Step 6
Do not fry in hot oil. Stir the dish till the crispiness of yam is attained. Serve the dish Chena Thoran hot with rice.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Chena Thoran | Chena Upperi

Ingredientsfor 4 servings

1/4 kg Elephant yam Chena
1/2 Of one Coconut
Ginger A small piece
4 nos Garlic
1 tsp Pepper
1 tsp Chilly powder
1/4 tsp Turmeric powder
1 tsp Fennel seeds (Perinjeerakam)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing the delicious stir fry, first clean and cut chena into small pieces.
Step 2
In a vessel, cook chena with salt and small quantity of water.
Step 3
When its cooked, remove water from it.
Step 4
Grind together rest of the ingredients except oil and mix it with chena and keep it for about 15 minutes.
Step 5
Place a pan on the stove and fry the marinated Chena by adding oil little by little.
Step 6
Do not fry in hot oil. Stir the dish till the crispiness of yam is attained. Serve the dish Chena Thoran hot with rice.