Chenaikkadi

I saw some Yams in the vegetable market today and another excellent dish that goes well with rice and sambar, came to mind. In Kerala we call it Chenaikkadi which is named after the main ingredient, the tuber Chenai – Tamil/Malayalam for Yam (suran in Hindi). Chenaikkadi is prepared out of Yam, moong dhal (greengram dhal) and coconut. This how I prepare it as taught by my mother.

Ingredients:

1. Yam – Half a kg, washed peeled, and cut into 1 inch cubes.
2. Green gram dhal – 1 cup .
3. Coconut gratings – 1cup or shreds from half of a medium sized coconut.
4. Green chillies – 3 to 4, cut into small pieces.
5. Raw ginger -1/2 inch sized cube peeled and cut into small pieces.
6. Asafoetida (hing) – 1 small piece of the size of a pea soaked in water or 1/2 teaspoon if powdered variety.
7. Turmeric powder- 1teaspoon.
8. Salt to taste.
9. Curry leaves – 2 to 3twigs.
10. Lemon juice – of 1 medium sized lime. 

Seasoning :

1. Cooking oil -1 or 2 spoon.
2. Urad dhal – 1spoon .
3. Bengal gram dhal-1spoon(optional).
4. Mustard seeds – 1spoon.

Preparation:

1. Wash and pressure-cook the moong dhal in 1cup of water adding 1/2 teaspoon of turmeric powder till two whistles. Mash nicely after removing from cooker and keep aside.
2. Cook the cut pieces of yam in another 2 cups of water, adding the remaining part of turmeric powder ( this can be done in a pressure cooker as well, adding just sufficient quantity of water, since some varieties of yam are hard to cook ).
3. When the yam gets cooked, add 1/2 a teaspoon of oil to facilitate the process and add the cut chilli and ginger pieces and continue to cook.
   Add salt, the mashed moong dhal, hing, curry leaves and 3/4th of the coconut gratings, when the yam pieces become soft. Allow to boil for 2 to 3 minutes on low heat, taking care not to burn it by stirring and adding a little bit of hot water to the required consistency.
4. Heat a frying pan for seasoning. Add one spoon of oil and when hot add the mustard seeds first. The urad and bengalgram dhals are to be added after the mustard seeds start spluttering, followed by the remaining coconut gratings, when the dhals turn golden brown. Add a few more curry leaves and saute in medium fire till the coconut gets fried till reasonably crispy.
5. Now the yam and dhal mixture is also ready. remove from fire, add the above seasonings to it along with the lemon juice . Leave for some time to set and serve hot with rice.