Chena or Chembu ASTHRAM
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Traditional preparation of Root Vegetables like Taro or Elephant Yam in a coconut-yoghurt curry. Simple comfort.
The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.
♦Prep time 15 min ♦Cook time:20 min♦ Serves: 6.
PIC MEDIUM SIZE HERE
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Chopped colocasia root or elephant yam (While peeling be sure to remove all the green-colored flesh. Chop /Dice into bite-sized pieces | 2 cups | |
| Chili powder | 1 Tbsp | |
| Turmeric powder | 1/2 tsp | |
| Salt | 1/2-3/4 tsp (to taste) | |
| Fresh grated coconut | 1/2 - 3/4 cup | |
| Shallots (small red onion) | 4 | |
| Cumin seeds( OR use 1 tsp fennel seeds) - according to preference) | 1/2-1 tsp | |
| Yogurt (not too sour), beaten well | 3/4 cup |
For Temperig:
| Vegetable or coconut oil | 3 Tbsp | |
| Mustard seeds | ¼ tsp | |
| Long dried chillies, broken | 3 | |
| Curry leaves | a Handful | |
| Shallots, sliced | 4-5 |
Method:
- Add the thoroughly peeled and rinsed root into a wide pot with a heavy bottom. Add enough water to completely cover the vegetable.
- Add the chili powder, turmeric powder, and salt. Stir and bring to a boil. Reduce heat to a simmer and cook partially covered for 10 – 15 minutes till the root is completely tender. (Elephant yam may take a bit longer) Check to see if a spoon can easily cut through the center of one piece. Add water if you need more cooking time.
- Add the fennel seeds OR cumin seeds, and shallots to a small grinder along the grated coconut and grind to a smooth fine paste.
- Add this paste to the completely cooked root, as well as some water to loosen the consistency(if needed). Bring to boil and then simmer till the coconut mixture is cooked and the raw flavor of shallots is gone. Add more salt after tasting now.
- Add the thoroughly beaten yogurt to the simmering Ashtram and mix through. Once it comes to simmer once again. remove from heat.
- Season: Heat oil, splutter mustard seeds. Add the dried chili and curry leaves and allow to fry a bit. Add the sliced shallots and fry till golden. Add this to the curry. Do not stir. Keep covered for 10 minutes. Then serve with rice or ‘kanji’.
Chena or Chembu ASTHRAM
Notes:
- Some are wary of this root vegetable because of the possibility of itch. If they are not cooked through fully, they tend to itch while eating. ( So don’t try them before the cooking process is over) Cook till absolutely tender and the itchiness is gone. Adding a little extra coconut oil while seasoning can reduce itchiness as well. And while you are preparing the root, oil your hands. It’s also a good idea to peel the dry root before rinsing and chopping.
- Most people like to add cumin seeds to the paste, but I usually make it with fennel seeds and it’s nice too. Depends on your taste, so add accordingly.
- Sometimes, the yoghurt is beaten along with the coconut mixture and everything added, together as seen on intro page step by step pics, however adding the yoghurt last is better to keep the curry from curdling.
Key Ingredients: Taro root or Elephant Yam, Coconut, Yoghurt, Shallots, Curry leaves, Spices, Oil, Salt.
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