Chena pulissery (yam cooked in coconut and curd gravy)

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Main Dish

4 servings

Easy

50 min

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Ingredients

• Yam ? 1 cup cut into bite sized pieces
• Grated coconut ? 1- 1 1/2 cups
• Curd (sour) ? 1 cup (depending on sourness of the curd. For less sour ones you will have to add more)
• Cumin seeds ? 1/2 tsp
• Peppercorns ? 1/4 tsp
• Green chilly ? 1 or 2 (as per need)
• Turmeric powder ? 1/2 tsp
• Salt
• Oil ? 1 tbsp
• Mustard seeds ? 1/2 tsp
• Dry red chillies ? 1-2 halved
• Curry leaves ? a handful

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Preparation

• Cook the yam, pieces in a sauce pan with almost 1/4 cup water and turmeric powder, until done. Set this aside.
• Place grated coconut, curd, green chillies, cumin seeds and peppercorns in the bowl of a blender and blend till you get a coarse mixture.
  Pour this into a strainer and squeeze the mixture well so that you can get approximately 2 cups of juice.
  (If you find this step a little complicated you could skip this step. But see it to that the mixture is blended into an ultra smooth paste which can be directly used for cooking. I have tried both ways but found the former way much better)
• Now take the saucepan with the cooked yam and pour the juice/mixture into it.
  Place this over a medium flame and cook by stirring continuously.
  Do not leave the vessel unattended because the curd may separate giving a bad texture to the curry.
• Stir on till the gravy starts thickening which might take about 15-20 mins.
  Once the curry reaches required consistency, remove from flame and set aside.
• Meanwhile, heat some oil in a pan and add the mustard seed. Once the seeds start spluttering, add the dry red chillies and the curry leaves.
  
  Garnish pulissery with this and serve hot with some rice.

Questions

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