Chena Astram Recipe – Elephant Yam (ചേന) in Coconut Gravy2016-01-02
- Yield : 500 gm
- Servings : 5
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Chena Astram Recipe – Elephant Yam (ചേന) in Coconut Gravy
Chena Astram / Elephant Yam In Coconut Gravy is an authentic Kerala vegetarian recipe. This is one of the best combination for Rice Porridge. Make it, enjoy the deliciousness and serve it to your family with love. It is a really wonderful recipe worth trying.
Elephant Foot Yams contain a large amount of protein, making them great as a staple food. The consumption of elephant yam is good for women, as it increases the estrogen levels in their body, thereby helping them to maintain their hormonal balance.
- Chena ( Elephant Yam ചേന ) - 1/2 kg
- Grated Coconut - 1/2 cup
- Raw Mango - 1 small piece
- Shallots - 4 nos
- Cumin Seeds - 1 tsp
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1 tsp
- Mustard Seeds - 1 tsp
- Dried Red Chilly - 2 nos
- Curry Leaves - 2 strings
- Coconut Oil - 2 tbsp
- Water - 1 cup
- Salt to taste
Remove the outer hard skin of elephant yam or chena and cut into small pieces.
Clean the yam or chena pieces with water.
Heat a pressure cooker and add yam pieces, 1/4 tsp of turmeric powder, water and salt. Cover and cook it on medium flame for 10 minutes. Keep aside.
Slice the raw mango into small pieces. Once the pressure is released, open the cooker and add the raw mango slices into it and cook this for 4 minutes.
Grind grated coconut, cumin seeds, 1/4 tsp of turmeric powder, red chilly powder and shallots. Pour the mixture into the cooked yam. Adjust salt and cook till the required consistency is reached. You can make it dry or little watery as you wish. Switch off the flame.
Heat 2 tbsp of coconut oil in a pan. Splutter mustard seeds, dry red chilies and curry leaves. Add this seasoning into the curry and mix well.
Tasty Chena Asthram / Elephant Yam in Coconut Gravy is ready.
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