Chena kadi is one of the traditional dish of Kerala. I learned this recipe from my grand mother Anthammai. She was an excellent cook. Chenai means Yam or suran.Yam is excellent medicine for piles.
Yam With in 15 minutes we can make this curry. This goes well with rice as a side dish. Let us see how to make this.
Preparation time approx. 15 minutes.
Soaking time approx 30 to 40 minutes.
- 300 gram Chena/Yam.
- 3 tbsp channa daal. ( soak for 30 to 40 minutes)
- 5 Green chillies. ( adjust according to your taste).
- A piece of ginger.(optional). I have not added.
- 1/2 tsp turmeric powder.
- 1 lemon . ( take juice and keep aside)
- salt to taste.
- 1tbsp coconut oil.
- 1tsp mustard seeds.
- Few curry leaves.
Soak the channa daal for 30 to 40 minutes and pressure cook. Do not make it mushy.
Cut the chenai or yam in to big chunks.
Slit the green chillies.
In a vessel add chenai or yam. Add 1 cup of water. Add turmeric powder and chillies and ginger if you are adding. Cook till the yam becomes soft. ( You can pressure cook this for 2 whistles )
Add cooked channa and salt. If water is leass add 1/4 cup more. Cook on slow flame for 2 or 3 minutes more. Once it is cooked and mixed well. Add curry leaves and switch off the stove.
Heat the coconut oil. Add mustard seeds. Let them splutter. Pour this over the curry.
Serve with plain rice.