Elephant Yam Curry Recipe – Authentic Chena with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Elephant Yam Curry Recipe – Authentic Chena with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Elephant Yam Curry, or Chena Curry as we call it back home. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different, a little comforting, and packed with flavour. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Elephant Yam Curry isn’t your everyday curry. It’s got a unique, slightly nutty flavour from the elephant yam itself, beautifully balanced with the richness of coconut and a gentle spice kick. It’s surprisingly easy to make, and it’s a fantastic way to explore a lesser-known but incredibly delicious Indian vegetable. Plus, it’s a wonderful conversation starter – how many people have you met who’ve tried elephant yam?

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 0.5 cup Elephant Yam (Chena), cubed
• 1 cup Curd (plain yogurt)
• 0.5 cup Coconut, grated
• 2-3 Green Chillies
• 0.5 tsp Pepper Powder
• 0.25 tsp Turmeric Powder
• 0.25 tsp Fenugreek Seeds
• 2 Dried Red Chillies
• 1 tbsp Oil
• 0.5 tsp Mustard Seeds
• A few Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Elephant yam, or chena, is a root vegetable that’s a bit of an underdog. It has a slightly starchy texture when cooked, and a subtle, almost chestnut-like flavour. You’ll find it in many South Indian cuisines, especially Kerala and Tamil Nadu.

Now, about the coconut. Freshly grated coconut really makes a difference here, giving the curry a lovely sweetness and texture. If you can’t get your hands on fresh, unsweetened desiccated coconut works well too – just rehydrate it with a little warm water before grinding.

And don’t underestimate the fenugreek seeds! They add a beautiful, slightly bitter aroma that’s so characteristic of South Indian cooking. A little goes a long way, so stick to the recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the elephant yam. Pop the cubed chena into a pot with 1 cup of water and let it simmer until it’s tender – about 10-15 minutes. Once it’s cooked, drain it and set it aside.
2. Now, let’s make our coconut paste. Grind the grated coconut and green chillies together into a smooth paste, adding just a tiny bit of water if needed. You want it to be thick and creamy.
3. In a bowl, combine the cooked elephant yam, salt, pepper powder, and turmeric powder. Give it a good mix so everything is nicely coated.
4. Reduce the heat to low and gently stir in the beaten curd and the coconut paste. Simmer for about 5 minutes, letting the flavours meld together. Don’t let it boil, or the curd might split!
5. Almost there! Heat the oil in a separate pan. Once it’s hot, add the mustard seeds. When they start to splutter, add the fenugreek seeds, dried red chillies, and curry leaves. Fry for a few seconds until fragrant.
6. Finally, pour this beautiful tempering over the curry and give it a gentle stir. And that’s it! Your Elephant Yam Curry is ready to enjoy.

Expert Tips

• Don’t skip the tempering! It adds a crucial layer of flavour and aroma.
• Adjust the green chillies to your spice preference.
• Simmer, don’t boil, after adding the curd to prevent splitting.
• Taste as you go and adjust the salt and spices accordingly.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Spice Level Adjustment: For a milder curry, remove the seeds from the green chillies or use only one. For a spicier kick, add an extra chilli or a pinch of chilli powder.
• Festival Adaptations: This curry is often made during Onam and Vishu in Kerala, as part of the elaborate sadya feast.
• Gluten-Free Option: This recipe is naturally gluten-free!

Serving Suggestions

This curry is fantastic with steamed rice. It also pairs wonderfully with roti or appam. My family loves it with a side of papadums and a simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Elephant Yam and are there any precautions while handling it?

Elephant yam is a starchy root vegetable. It must be cooked thoroughly, as it contains calcium oxalate crystals that can cause irritation if consumed raw.

Can I use store-bought coconut paste instead of freshly grated coconut?

Yes, you can! Just make sure it’s unsweetened. If it’s very thick, add a tablespoon or two of warm water to loosen it up.

What is the best way to balance the spice level in this curry?

Start with fewer green chillies and taste as you go. You can always add more spice, but it’s hard to take it away! A little bit of sweetness from the coconut helps balance the heat too.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.

What are some traditional accompaniments for Elephant Yam Curry?

Steamed rice, roti, appam, papadums, and a simple vegetable stir-fry are all great choices. A side of kootu (a lentil and vegetable stew) is also a classic pairing.