Chena Thoran or (Chena upperi in Malabar) is a vegetable dish in Kerala. Elephant-foot Yam is widely used in Indian medicine, and so the dish is good for health. In a Kerala style preparation, coconut oil is widely used, and the dish is a common menu item for a sadhya (banquet). Sunflower oil can be an alternative to coconut oil. Chena Thoran is usually eaten with steamed rice and curry and very simple and easy to prepare.
Ingredients (serving 3)
Chena (Elephant-foot Yam) - cut into small cubes (1 cup)
Water – as required
Salt – To taste
For seasoning
- Coconut oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Dried red chilies – 3 broken
- Turmeric powder – 1/2 tsp
- Curry leaves – 1 sprig
- Cook Chena (Elephant-foot Yam) with little water until soft. But make sure the Yam doesn't get overcooked.
- Strain excess water. Keep the cooked Yam aside.
- In a medium-sized Pan, heat two tablespoons coconut oil, add mustard seeds and allow it to splutter.
- Add dried red chilies, curry leaves and saute them well.
- Add the cooked Yam and give it a mix.
- On a medium flame, cook for 2-3 minutes with the lid on.
- Serve hot with steamed rice and curry.
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