Chena Thoran – A tasty side dish with rice in Kerala cuisine !!
For the coconut (thenga thirummiyathu):
5 tablespoons grated coconut
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
Mix all the ingredients with finger tips. Do not add water. Keep aside.
For chena / yam:
150 g chena / yam
Gently remove outer layer, wash and cut into ¼ inch cubes. In a pressure cooker boil chena cubes with ½ cup water (just to cover chena cubes) and ½ teaspoon salt. Close the cooker and pressure cook on a high heat for 2 quick whistles. Allow the cooker to cool naturally. Open the cooker and check the texture of chena. If it’s well cooked, that’s fine. If it’s not cooked properly, then pressure cook again (adjust water) for 2 more quick whistles.
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin) seeds
Boiled chena / yam
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and fry for 30 seconds.
Now add boiled chena and coconut mixture. Adjust salt if required. Cover with a lid and cook on a medium to low heat for 10 minutes until done / coconut mixture well combined with chena. Serve as a side dish with rice and other accompaniments.