Chena Curry (Yam Curry) Recipe

Cooking Directions

• STEP 1.Peel and chop the yam into bite-sized pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add chopped yam, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add water and cook until the yam is tender.
• STEP 5.In a separate pan, heat coconut oil and add grated coconut, cumin seeds, and fennel seeds. Roast until golden brown.
• STEP 6.Grind the roasted coconut mixture into a fine paste.
• STEP 7.Add the coconut paste to the cooked yam and mix well. Simmer for a few minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the yam until it is tender but not mushy.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Chena Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and add a splash of water if needed to adjust the consistency.
• Serve the Chena Curry hot with steamed rice or Indian bread like roti or naan.