Saturday, March 19, 2016

Chena Thenga Aracha Curry/Yam Coconut Curry




Chena Thenga Aracha Curry/Yam Coconut Curry

Chena/Yam curry is a healthy and yummy curry that can be served over rice.It is a coconut based mildly spiced and tangy curry.   You can also add dried prawns and convert this dish into  non-vegetarian. Serve this with steamed rice, vegetable stir fry and fish fry to make a complete Kerala style lunch.

Ingredients
Chena/Yam- 250 grams
Green chilly-4-5
Chilly powder-1/2 tsp
Tomato- 1 
Tamarind pulp- small ball
Chopped ginger- 1/2 tsp
Turmeric powder- 1/3 tsp
Salt to taste

To make the paste
Shredded Coconut- 1 cup
pearl onion- 4-5
(or a small piece of onion)
Garlic -2 cloves
Cumin seeds- 1/2 tsp

For tempering
Mustard seeds- 1/2 tsp
Coconut shredded- 2 tbs
Dry red chilly-2
Curry leaves- a few


Cut yam into cubes.Cook this along with tamarind pulp,green chilly, turmeric,chilly powder,chopped ginger,salt and half cup of water.. When the yam is almost done add cubed tomato. Cook till tomato is soft.
Make a fine paste of coconut, cumin, shallots and garlic and add to the cooked vegetables. Adjust salt consistency by adding half cup of water and simmer in medium flame for two minutes.Do not allow to boil,but make sure that the raw flavor disappears.
Heat oil in a pan and add mustard seeds and when they splutter add curry leaves and dry red chilly and grated coconut. Saute till coconut turns brown and pour over the curry and mix. Keep curry covered till it is time to serve. Serve over rice.

Try this..
Hope you will all enjoy

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