Kai chenna curry(raw banana and elephant yam) Recipe

Kai Chenna Curry is a traditional South Indian dish made with raw banana and elephant yam. It is a flavorful and spicy curry that is perfect for a hearty meal. The raw banana and elephant yam are cooked in a coconut-based gravy, which gives it a rich and creamy texture. This dish is usually served with steamed rice or roti and is a popular choice for lunch or dinner.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Kai chenna curry(raw banana and elephant yam)
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Ingredients for Kai chenna curry(raw banana and elephant yam) Recipe

  • 1/2 Raw Bananas
  • 50 gram Elephant Yam
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 1/2 Dried Red Chilies
  • 1/4 Onion, Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 cup Water
  • 0.13 cup Grated Coconut
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Green Chilies
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
145
calories per serving
4 g Fat5 g Protein20 g Carbs9 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    20g
  • Fiber
    9g

MacroNutrients

  • Carbs
    20g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    6mg
  • Vitamin A
    1387mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    126mg
  • Manganese
    < 1mg
  • Phosphorus
    77mg
  • Selenium
    12mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp