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Main Course

Chena Varutharacha Curry

A famous mouth watering and Curry dish that tingles taste buds. The aroma and flavor of roasted coconut is what makes elephant foot yam a special dish. A recommended dish for Sadhya meals and special occasions.

Ingredientsfor 4 servings

1 cup Chena/Elephant Yam
1 cup Water
2 tsp Oil
1 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 cup Coconut — grated
2 nos Red chilli
1 tsp Coriander powder
Curry leaves, a few

Preparation

Step 1
For preparing Chena Varutharacha Curry, first wash chena and cook in a cooker for 5 minutes i.e. 3 whistles.
Step 2
After 3 whistles, we can switch off gas stove.
Step 3
Heat the oil in another kadai add grated coconut, red chilly and cook for a minute.
Step 4
Add chilli powder, turmeric powder, coriander powder, curry leaves and Let it cook for 2 minutes.
Step 5
When coconut becomes brown in color, we can switch off stove.
Step 6
Grind the mixture in a mixer.
Step 7
Add the ground mix to cooked chena in cooker. Add salt and let it bubble for 2 minutes.
Step 8
Heat the oil in another kadai, add mustard seeds and when it allow to crackles, add red chili and curry leaves cook for a minute.
Step 9
Add this tempering to chena mix.
Step 10
Now this special dish is ready.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Main Course

Chena Varutharacha Curry

Ingredientsfor 4 servings

1 cup Chena/Elephant Yam
1 cup Water
2 tsp Oil
1 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 cup Coconut — grated
2 nos Red chilli
1 tsp Coriander powder
Curry leaves, a few

Preparation

Step 1
For preparing Chena Varutharacha Curry, first wash chena and cook in a cooker for 5 minutes i.e. 3 whistles.
Step 2
After 3 whistles, we can switch off gas stove.
Step 3
Heat the oil in another kadai add grated coconut, red chilly and cook for a minute.
Step 4
Add chilli powder, turmeric powder, coriander powder, curry leaves and Let it cook for 2 minutes.
Step 5
When coconut becomes brown in color, we can switch off stove.
Step 6
Grind the mixture in a mixer.
Step 7
Add the ground mix to cooked chena in cooker. Add salt and let it bubble for 2 minutes.
Step 8
Heat the oil in another kadai, add mustard seeds and when it allow to crackles, add red chili and curry leaves cook for a minute.
Step 9
Add this tempering to chena mix.
Step 10
Now this special dish is ready.