AuthorChef Soju PhilipChena- Yam is a fine tuber which used widely in Kerala cuisine since centuries. Boiled, fried or in curry the yam delicacies were a common man's food in the state. The heavy breakfast of Rice gruel(Kanji) and Chena asthram( yam cooked with ground coconut and spices) was the energy booster for the labors who works in fields and farms. Here we go with a different dish with this indigenous vegetable- Chena mulakidichularthu- Boiled yam tossed with a hot onion tomato masala. It can well goes with any vegetarian meals or with chappathi.
Peel the yam, cut into dices, wash well. Boil in enough water with half of turmeric powder and salt. drain and keep aside
Peel and slice the onions, chop the tomatoes.
Put red chilli, shallots, ginger and garlic in a mortar and pestle and crush nicely. You can use the mixie also for this purpose. Pulse all ingredients to a coarse and crushed texture.
Heat coconut oil, splutter mustard seeds, curry leaves and add the sliced onion. Once the onions are golden brown, add the crushed masala and saute well,add turmeric and tomatoes. Fry well to a thick masala, add the cooked yam and half cup water, simmer gently till the yam absorbs the goodness of spices.
Reduce the gravy and mix nicely to a thick masala, stir fry well and remove.
Serve hot with rice or chapathi.
Ingredients
Directions
Peel the yam, cut into dices, wash well. Boil in enough water with half of turmeric powder and salt. drain and keep aside
Peel and slice the onions, chop the tomatoes.
Put red chilli, shallots, ginger and garlic in a mortar and pestle and crush nicely. You can use the mixie also for this purpose. Pulse all ingredients to a coarse and crushed texture.
Heat coconut oil, splutter mustard seeds, curry leaves and add the sliced onion. Once the onions are golden brown, add the crushed masala and saute well,add turmeric and tomatoes. Fry well to a thick masala, add the cooked yam and half cup water, simmer gently till the yam absorbs the goodness of spices.
Reduce the gravy and mix nicely to a thick masala, stir fry well and remove.
Serve hot with rice or chapathi.
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