Chena Koottan / Elephant Yam in a Ground Coconut Sauce
1. Elephant yam – 250gm, cleaned and cubed
Water – As required
Chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
2. Grated coconut – 1/2 – 3/4 cup
Garlic flakes – 2-3 small
Cumin seeds – 1/4 tsp
Green chilies – 4 – 5
3. Curry leaves – 1 sprig
Coconut oil – 2 – 3 tsp
1. Cook the yams in enough water adding salt, turmeric powder and chilly powder in enough water, until the yams are soft. Slightly mash the cooked yam.
2. Meanwhile grind the ingredients numbered 2 to a coarse mixture.
3.Add the ground coconut mixture to the cooked yams. Allow to cook for a few minutes, until the raw taste of the ground coconut mixture is gone. Switch off. Add a few curry leaves and coconut oil. Close with a lid and serve after 15 mts with hot kanji.