Elephant Yam & Toor Dal Curry Recipe – Authentic South Indian Chena Dish

Last Updated on 4 months by Neha Deshmukh

Elephant Yam & Toor Dal Curry Recipe – Authentic South Indian Chena Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Elephant Yam and Toor Dal Curry. Growing up, my grandmother used to make this during the monsoon season, and the warmth of this curry always felt like a hug. It’s a bit different, a little rustic, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This curry isn’t your everyday dal. The elephant yam (chena) adds a unique, slightly starchy texture that beautifully complements the earthy toor dal. The South Indian spices bring a wonderful aroma and depth of flavor. It’s a hearty, satisfying dish that’s perfect with rice or roti. Plus, it’s a fantastic way to explore a lesser-known vegetable!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 2 cup chopped chena/elephant yam
• 0.5 cup toor dal/split pigeon peas
• 0.75 cup fresh grated coconut
• 0.5 teaspoon cumin seeds
• 1 green chili
• 1 inch ginger
• 0.5 teaspoon salt (or to taste)
• 0.25 teaspoon turmeric powder
• 1 tamarind ball
• 1 teaspoon coconut oil
• 0.5 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 sprig curry leaves
• 1 red chili

Ingredient Notes

Let’s talk ingredients! Elephant yam, or chena as it’s known in many parts of India, is a root vegetable with a slightly nutty flavor. It can be a little tricky to handle (more on that in the FAQs!), but the effort is so worth it.

Toor dal is a staple in South Indian cuisine. It cooks up beautifully and has a lovely, slightly sweet taste. If you can’t find toor dal, you could substitute with moong dal, but the flavor will be a bit different.

And the spices? Don’t skimp! Freshly grated coconut is best, but desiccated coconut will work in a pinch. The combination of mustard seeds, urad dal, and curry leaves in the tempering is what gives this curry its signature South Indian aroma.

Interestingly, the way elephant yam is used varies across South India. In some regions, it’s used in sweeter dishes, while in others, like where my family is from, it’s more common in savory curries like this one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the chopped elephant yam with turmeric powder for 2-3 whistles. This helps soften it and brings out its flavor. Once cooled, set aside.
2. Separately, cook the toor dal until it’s soft and easily mashed. You can do this in a pressure cooker or on the stovetop.
3. While the yam and dal are cooking, soak the tamarind ball in about 1 cup of warm water. Once softened, extract the juice – you want about ½ cup of tangy goodness.
4. Now, in a blender, combine about ¾ cup of the grated coconut with the green chili, ginger, and cumin seeds. Blend into a smooth paste, adding a little water if needed.
5. In a large pot, combine the cooked yam and dal. Add the coconut paste, tamarind juice, salt, and about ½ cup of water. Bring to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together beautifully.
6. Toast the remaining ¼ cup of coconut until golden brown. This adds a lovely texture and nutty flavor to the curry. Stir it in.
7. Finally, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and cook until golden brown. Add the curry leaves and red chili, and cook for a few seconds. Pour this tempering over the curry.

Expert Tips

• Don’t overcook the elephant yam, or it will become mushy.
• Adjust the amount of green chili to your spice preference.
• Simmering the curry allows the flavors to develop fully. Don’t rush this step!
• A good quality tamarind is key for that perfect tang.

Variations

• For a richer curry: Add a tablespoon of ghee along with the coconut oil for tempering. My aunt always does this, and it’s divine!
• With vegetables: Feel free to add other vegetables like drumsticks or spinach to the curry.
• Spicier version: Add a pinch of red chili powder to the curry along with the green chili.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your tamarind is free from any animal-derived ingredients (some brands add preservatives).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the green chili.
• Medium: Use one green chili.
• Spicy: Add two green chilies or a pinch of red chili powder.

Festival Adaptations (Onam, Pongal)

This curry is often made during Onam and Pongal in South India. It’s a wonderful addition to the festive sadya (feast).

Serving Suggestions

Serve this Elephant Yam and Toor Dal Curry hot with steamed rice, roti, or appam. A side of papadums and a dollop of yogurt complete the meal perfectly.

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 contains calcium oxalate crystals, which can cause itching and irritation if they come into contact with your skin. Always wear gloves when peeling and chopping it. Cooking the yam thoroughly breaks down these crystals, making it safe to eat.

Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you can substitute with moong dal or masoor dal. The flavor will be slightly different, but still delicious.

How can I adjust the sourness of the curry?

Adjust the amount of tamarind juice to your liking. Start with ½ cup and add more if you prefer a tangier curry. You can also add a squeeze of lemon juice at the end.

What is the best way to extract tamarind juice?

Soak the tamarind in warm water for about 20-30 minutes. Then, use your hands to mash the tamarind and extract the juice. Strain the juice through a sieve to remove any seeds or fibers.

Can this curry be made ahead of time?

Yes! This curry actually tastes even better the next day as the flavors have more time to develop. Just store it in an airtight container in the refrigerator.