Saturday, March 27, 2010

Chena elesseri

Yam – 250 gms, cubed
Toor dal – 1 cup, boiled
Chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt to taste
Coconut – 2 cups, grated
Cumin seeds – 1 tsp
Pepper – 6 nos.
Mustard seeds – 1 tsp
Red chillies – 2/3
Oil – 1 tsp
Ghee – 2 tsp

Keep one tablespoon of coconut aside. Grind the remaining along with cumin and pepper into a paste.
Boil the yam pieces in enough water, with chilli powder and turmeric powder. When they are done and the water reduces, add salt. Add the boiled toor dal, followed by the ground paste.
Bring the mixture to a boil, ensuring that there is as much gravy as you want. Take off the stove.
Heat the oil and ghee in a frying pan and add mustard seeds. When they crackle, add the one tablespoon of coconut (which you kept aside) and red chillies. When the coconut turns light brown, pour on to the mixture.

We used ghee because it adds to the taste and aroma of the elesseri.


  1. Loved the ghee touch! Also, was surprised that only 1 tbsp of grated coconut was used as garnish!

  2. :D
    This is elesseri not koottucurry; hence only one tablespoon of coconut.

  3. Thanks!
    And there is surprise for you in my blog!