Chenai (ElephantYam) Kadi

Name: Senai Kadi (Chenai Kadi) / ElephantYam Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 250 grams Chenai (Yam); 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) (We can also use moong dal or thuvar dal instead.); 1 inch Ginger; 3 Green Chili; 1/2 Lemon; Small Gooseberry size Tamarind; To Taste Salt; A Pinch Turmeric; 2 tbsp Grated Coconut; 1/2 tsp Mustard Seeds; Few Curry Leaves; 1 tbsp Coconut Oil

Tangy Yam Stew

Posted on Mar 3rd, 2019

by Sowmya Venkatachalam

Categories:

Kootu varieties (Stew)

5 from 2 votes

Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon and coconut.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Chena Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon. The Chenai (Suran) is pressured cooked with Chana Dal and further cooked in the Tamarind Juice along with Green Chili and Ginger. Finally it seasoned with coconut and lemon Juice. Chena (Elephant Yum) is a common vegetable in Tamil Nadu.

This is one of the cheap vegetable and can be stored for many days without refrigeration. If Yum is not cooked properly, then it may give the itching sensation in your inner mouth. It also gives the itching sensation when you cut this vegetable. Apply some oil in your hand to prevent this. But this is very tasty vegetable and many recipes can be made out of it.

One of my other favorite recipe with Chena is “Chena Masiyal“. In chena masiyal, we cook chena with toor dal and mush it roughly and then add tempering and finally add the lemon juice. The only tangy ingredient in Chena Masiyal is Lemon. But here in Chena Kadi, we can only tamarind and the dal we use is Bengal gram (Chana Dal) instead of toor dal.

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Senai Kadi (Chenai Kadi) / ElephantYam Stew

Course: Stew (Kootu)

Cuisine: Indian, Kerala, Tamilnadu

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories: 110kcal

Author: Sowmya Venkatachalam

Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon and coconut.

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Ingredients

250 grams Chenai (Yam)
3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) We can also use moong dal or thuvar dal instead.
1 inch Ginger
3 Green Chili
1/2 Lemon
Small Gooseberry size Tamarind
To Taste Salt
A Pinch Turmeric
2 tbsp Grated Coconut

For Seasoning

1/2 tsp Mustard Seeds
Few Curry Leaves
1 tbsp Coconut Oil

Instructions

Soak the tamarind in water for 5 minutes and extract the juice.
Chop the chenai (Yam) into small cubes. Take the chopped chenai and channa dal in a vessel. Add water to soak the chenai and add a pinch of turmeric and take this to the pressure cooker.
Pressure cook the channa dhal along with chenai and keep it aside. Give minimum 3 whistles for Chenai to cook in the pressure cooker.
Pour the oil in the pan and add the mustard seeds. Once the mustard seeds starts to sputter add green chillies and crushed ginger and fry for 10 seconds
Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind juice. Then add the cooked dhal and chenai in a pan and mix well and allow it to boil in medium flame for 5 minutes
Add the grated cocunut and switch off the flame. Allow the mixture to cool for sometime and then add lemon juice to adjust the taste.
The scrumptious Chenai (Yam) Kadi is ready to serve with hot rice and a spoon of ghee

Video

Notes

You can also try the below recipes made using Yum (Senai)

Senai Masiyal

Eriseri

Nutritional Info

Nutrition Facts

Senai Kadi (Chenai Kadi) / ElephantYam Stew

Amount Per Serving (125 g)

Calories 110

% Daily Value*

Sodium 40mg2%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 500IU10%

Vitamin C 1.7mg2%

Calcium 60mg6%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step picture:

- Soak the tamarind in water for 5 minutes and extract the juice.

- Chop the chenai into small cubes. Take the chopped chenai and channa dal in a vessel. Add water to soak the chenai and add a pinch of turmeric and take this to the pressure cooker.

- Pressure cook the channa dhal along with chenai and keep it aside. Give minimum 3 whistles for Chenai to cook in the pressure cooker.

- Pour the oil in the pan and add the mustard seeds. Once the mustard seeds starts to sputter add green chillies and crushed ginger and fry for 10 seconds

- Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind juice. Then add the cooked dhal and chenai in a pan and mix well and allow it to boil in medium flame for 5 minutes