Chena pulissery (yam cooked in coconut and curd gravy)

(4.00/5 - 3 votes)

  • Chena Pulissery (Yam cooked in coconut and curd gravy)
  • Chena Pulissery (Yam cooked in coconut and curd gravy), Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
30 min
Cook time:
20 min
Ready in:
50 min


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
Oil ? 1 tbsp
Mustard seeds ? 1/2 tsp
Dry red chillies ? 1-2 halved
Curry leaves ? a handful


Step 1

Cook the yam, pieces in a sauce pan with almost 1/4 cup water and turmeric powder, until done. Set this aside.

Step 2

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)

Step 3

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.

Step 4

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.

Step 5

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.

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So easy, n looks yummy..!!

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What's yam by the way?

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