Another favorite from my mom’s collection, which I got to savor a lot recently during her stay with us. Yam / Elephant foot yam / Suran is a tuber plant with lots of health benefits and is pretty common in Kerala, in fact most of the households cultivate it in their backyard garden. The root as well as the stem of the plant is used for cooking, mostly to make stir fry. Yam root is also a main ingredient in Aviyal & Kootu Curry, the two popular Sadya side dishes. In today’s recipe, I have made a simple thoran / stir fry using the root of yam plant.

Thoran is a staple in every kitchen in Kerala because it makes the easiest side dish with steamed rice. You can make a thoran with pretty much any vegetable and also with fish or chicken. The main ingredients in a thoran are vegetables of course along with a grated coconut mix; includes coconut, jeera / cumin, turmeric powder, garlic, and a hot ingredient (green chilies or red chili powder).

The tastemaker of a yam thoran is the final addition of roasted fennel seeds powder. Since yam is considered as a hard vegetable, it needs something which gives the extra zing to lift the taste, and that’s where fennel comes in. This vegetarian side dish makes a quick and easy meal for your busy days and a perfect combination with steamed rice and tempered buttermilk (moru curry).

Interested in more thoran / Kerala stir fry dishes? Check these out:

• Idichakka Thoran / Tender Jackfruit Stir fry
• Carrot Cabbage Thoran / Stir Fry
• Broccoli Vanpayar Thoran / Red Cowpeas Stir Fry

Enjoy, Happy Cooking…!

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Chena Thoran / Yam Stir fry

Chena Thoran … A Simple & Mildly Spiced Yam Stir Fry with Coconut and Spices, served as a side with Steamed Rice!

Course Side Dish

Cuisine Indian, Kerala

Keyword chena thoran, kerala, thoran

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 340 gm chena / elephant yam / suran
• 1 cup grated coconut
• 2 garlic cloves
• ½ tsp chili powder
• ¼ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp fennel seeds / പെരുംജീരകം (roasted & powdered)
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 sprig of curry leaves
• Water (as required)
• Salt (as required)
• Oil (as required)

Instructions

• Scrub, clean, and peel off the skin of yam. Cut the yam into small cubes.
• In a saucepan, cook the yam by boiling in enough water and salt until it is soft. Do not overcook, it should hold its shape.
• Grind coconut, garlic, cumin seeds, chili powder and turmeric powder to a smooth paste. Keep aside.
• In a kadai / pan, splutter mustard seeds and add curry leaves and dry red chilies.
• Add the cooked yam, along with grinded coconut paste, mix well and close the lid to cook for 2 minutes in low flame.
• Add fennel powder, toss well and check for the seasoning. Cook for another 2 minutes in low flame and switch it off.
• Serve with steamed rice and tempered buttermilk on side. Enjoy!

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of chili powder used, suiting your spice levels.
• You can also use frozen yam (daily delight brand) for making this recipe.

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