Chena thandu molagootal or Yam stem curry. I am preparing this dish after three decades as I never got a chance to prepare this dish after leaving my native place since it is usually not available in the market.
When I was purchasing suran one day, I observed a small shoot in it and told the vendor to cut it in such a way that not to spoil the shoot. Placed it in the pot in my balcony garden and forgot about it. after about two months, i observed the shoot growing and was quite thrilled. It has got a straight stem and leaves spread on top of it resembling an Umbrella. Hence the recipe is here for you.
Mind you, you will get it in village and normally not available in the market.
If you think about the health benefits of Yams, they are good source of energy. Mainly composed of carbohydrates, soluble dietary fiber. they raise blood sugar levels very slowly than simple sugars, therefore, recommended as the low Glycemic Index Healhy food. In addition, dietary fiber helps reduce constipatin, decrease bad (LDL) cholesterol levels. Prevents colon cancer risks by preventing toxic compounds in the food from adhering to the colon mucosa.
The tuber is an excellent source of B Complex group of vitamins, Vitamin C, a small amount of vitamin A. It is also one of the vegetables with rich sources of minerals like copper, calcium, potassium, iron, mangnese and phosphorus.
Medicinal uses
Let us look at the recipe now:
Ingredients:
1 big stem of yam
1/4 cup moongdal, masoor dal or tur dal
1/4 tsp turmeric powder
salt
Masala
1 tbsp urid dal
1-2 red chilli depending upon your requirement of spice
1/2 tsp cumin seeds
1/2 coconut grated
1 tsp oil
salt
tempering:
1 tsp urid dal
1 tsp mustard seeds
1 tsp rice (optional)
1 red chilli
1 tsp coconut oil
Method:
Wash the stem, leaves. Remove the skin of the stem as shown in the Youtube ( chena thandu molagootal, yam stem curry ) and chop them finely along with leaves. Only use the tender leaves.
Pressure cook the dal and keep aside. Cook the chopped stem with salt, turmeric powder. Heat oil in a pan, fry the urid dal, red chilli. Grind together the dal, chilli, cumin seeds, coconut. Add the masala, boiled tur dal in the cooked stem, adjust salt and bring to a boil. remove from gas. temper with the ingredients mentioned under tempering and serve hot with rice, chapati.
When I was purchasing suran one day, I observed a small shoot in it and told the vendor to cut it in such a way that not to spoil the shoot. Placed it in the pot in my balcony garden and forgot about it. after about two months, i observed the shoot growing and was quite thrilled. It has got a straight stem and leaves spread on top of it resembling an Umbrella. Hence the recipe is here for you.
Mind you, you will get it in village and normally not available in the market.
If you think about the health benefits of Yams, they are good source of energy. Mainly composed of carbohydrates, soluble dietary fiber. they raise blood sugar levels very slowly than simple sugars, therefore, recommended as the low Glycemic Index Healhy food. In addition, dietary fiber helps reduce constipatin, decrease bad (LDL) cholesterol levels. Prevents colon cancer risks by preventing toxic compounds in the food from adhering to the colon mucosa.
The tuber is an excellent source of B Complex group of vitamins, Vitamin C, a small amount of vitamin A. It is also one of the vegetables with rich sources of minerals like copper, calcium, potassium, iron, mangnese and phosphorus.
Medicinal uses
Yam tubers are used various traditional medicines in China, Korea and Japan. The mucilaginous tuber milk contains allantoin, a cell-proliferate that speeds the healing process when applied externally to ulcers, boils, and abscesses. Its decoction is also used to stimulate appetite and to relieve bronchial irritation, cough, etc.
The information is taken from Net
Let us look at the recipe now:
Ingredients:
1 big stem of yam
1/4 cup moongdal, masoor dal or tur dal
1/4 tsp turmeric powder
salt
Masala
1 tbsp urid dal
1-2 red chilli depending upon your requirement of spice
1/2 tsp cumin seeds
1/2 coconut grated
1 tsp oil
salt
tempering:
1 tsp urid dal
1 tsp mustard seeds
1 tsp rice (optional)
1 red chilli
1 tsp coconut oil
Method:
Wash the stem, leaves. Remove the skin of the stem as shown in the Youtube ( chena thandu molagootal, yam stem curry ) and chop them finely along with leaves. Only use the tender leaves.
Pressure cook the dal and keep aside. Cook the chopped stem with salt, turmeric powder. Heat oil in a pan, fry the urid dal, red chilli. Grind together the dal, chilli, cumin seeds, coconut. Add the masala, boiled tur dal in the cooked stem, adjust salt and bring to a boil. remove from gas. temper with the ingredients mentioned under tempering and serve hot with rice, chapati.
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