Kai chenna curry(raw banana and elephant yam) Recipe

Cooking Directions

• STEP 1.Peel and chop the raw banana and elephant yam into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add the chopped raw banana and elephant yam to the pan and mix well with the spices.
• STEP 6.Add water and cover the pan. Cook on medium heat until the vegetables are tender.
• STEP 7.In a separate pan, grind coconut, cumin seeds, and green chilies to a fine paste.
• STEP 8.Add the coconut paste to the cooked vegetables and mix well.
• STEP 9.Simmer for a few minutes until the flavors are well combined.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the raw banana and elephant yam until they are 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

• Leftover Kai Chenna Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve the curry hot with steamed rice or roti.