Amorphophallus paeoniifolius or elephant foot yam, known as chena in Malayalam and jimikand in Hindi, makes a really tasty curry when cooked with coconut and tamarind. I love the texture of yam and eat this curry with freshly steamed idlis or crispy dosas.
Yam 300 g, sliced long
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste
Fresh coconut 1 cup, grated
Green chillies 2
Onion 1 medium, roughly chopped
Tamarind pulp 1 tbsp or soak about half a lemon-sized lump in water for 15 minutes and extract the pulp
Coconut oil 1 tsp
Mustard seeds 1 tsp
Add the yam pieces with the dry spices and salt to a pressure cooker. Add enough water to cover the yam and cook for 10 minutes — 3 whistles on high heat and low heat for about 8 minutes.
Grind the coconut, chopped onion and green chillies in a blender. Add to the cooked yam.
Add the tamarind pulp and curry leaves and cook on high heat for 5 minutes. Adjust the salt to taste. Switch off the heat.
Heat the coconut oil and add the mustard seeds. When it stops sputtering, add to the curry.
Serve hot with rice, idlis or dosas.