Chena Pollichathu, is one yummy delicacy that you can prepare at home quick and easy. In our recipe we are using banana leaf for grilling elephant foot yam.
Pan Grilled Elephant Foot Yam Recipe | Chena Pollichathu | ചേന പൊള്ളിച്ചത്
Pan Grilled Elephant Foot Yam (Chena Pollichathu) is a simple to cook traditional recipe of Kerala. With mild spice it is good for kids as well as adults. A dish that is prepared in three different stages, involves boiling, frying, and pan grilling.
Yam is used in Ayurveda medicines to treat various ailments like cough and common cold, vitality problems, liver disorders, and many more. It is also known remedy for hypertension, piles, and dysentery.
- 1 tbsp Chilli powder
- 1 tbsp Turmeric powder
- 4 tbsp Cooking oil
- 1/4 no Elephant Foot Yam (medium sized)
- 2 Medium Size Tomatoes (diced)
- 1 Big size Onion (nicely chopped)
- Curry leaves (a few)
- Salt (to taste)
- 4 cloves Garlic (chopped)
- Some Fresh ginger (chopped)
- Water (to boil)
- 6 pieces Banana leaves
Get the yam cleaned, pealed and sliced to the size of bread slices (or slightly smaller)
Add water in a pressure cooker to boil the sliced yams. Add yam slices and a pinch of salt. Boil it for two whistles,
Remove the yam slices after boiling, dry them and place them on a flat surface.
Mix salt, chili powder, and turmeric powder and sprinkle it over the yam slices (on both sides).
Heat a flat pan. Add 2 to 3 tbsp of oil and shallow fry the marinated yam slices for 2 to 3 minutes (on both sides).
Remove the fried Yam slices and keep them aside.
Add remaining cooking oil to the pan. Once the oil is hot, add chopped garlic and ginger. Once the garlic pieces turned translucent, add chopped onion to the oil. Cook until they begin to turn dark brown. Now add the remaining spice mixture (turmeric powder, chili powder, and salt) and mix well.
You can add tomatoes and curry leaves now. Cook until the tomatoes are soft and pulpy.
Wilt banana leaves by heating them over fire.
Place some cooked masala on each of the banana leaves. Place one processed yam slice each over the masala on the banana leaves. Add some more masala over the yam and wrap it within the banana leaves.
Heat the pan and place the banana leaf wrapped yam slices into it. Cover the pan with a lid and cook for 5 to 6 minutes.
Open the lid after 5 to 6 minutes; turn the yam slices and cook for another 5 to 6 minutes.
Serve them hot with chutneys. A very good combination is Passion fruit chutney which you can prepare at home easily.
Yam causes itching and redness of skin.This is because of the calcium oxalate / saponins juice in its peel. To avoid this you can wash yam and keep it in water for sometime before slicing.
If you liked our chena pollichathu recipe, you can check out our other recipes here.