Elephant Yam - Chena Masala Curry

Wonder how this vegetable got the name elephant yam. Now this is called chena in Malayalam. A very naadan taste is achieved in this recipe, where masala ingredients are roasted and ground. Replace yam with potato and make a potato masala curry.

Ingredients

400 gm - Chena/ suran/ elephant yam, cut to smaller cubes

3 to 4 - Green chili, slit in center

2''piece - Ginger, finely chopped

2 medium size - Tomato, chopped

Roast & Grind to smooth paste

3/4 cup - Freshly grated coconut

1 piece - Cinnamon stick

4 to 6 - Clove

1 - Star anise

5 to 6 big - Garlic

4 to 5 - Shallots / small onions

4 to 5 - Whole dry red chili

2 tbsp - Coriander powder

1/2 tsp - Turmeric powder

Garnish

1 tsp - Mustard seeds

1/2 cup - Shallots/ small onions, chopped

1/4 cup - Coconut chopped, thenga kottu

3 to 4 sprigs - Curry leaves

Method

1 ) Pressure cook chena with ginger, green chili, tomato and salt to taste, adding enough water. Pressure cook for one whistle.

2 ) In a kadai, fry & roast grated coconut, on medium to low heat. Add cinnamon, clove, star anise, dry red chili, garlic and shallots. Add little coconut oil in between roasting, for good taste and flavor. Fry till the coconut turns light to medium brown in color. Now add coriander powder and turmeric powder. Further fry till the powders changes color to a slight darker shade. Take off the stove and cool.

3 ) When cool, grind to a smooth paste with enough water. Now add this coconut paste to the cooked chena. Add enough water for the gravy. Add salt to taste and some curry leaves. Bring to a boil and take off the stove.

4 ) Meanwhile, in a kadai, add coconut oil and pop the mustard seeds. Then add, coconut bits, small onion and fry to a light brown color. Add rest of the curry leaves and fry for a second. Garnish the curry with this and stir in. Serve hot with rice. Serve as a side dish with rice or roti.