1.  Elephant Foot Yam – ½ Kg
  2.  Salt – 1 teaspoon
  3.  Water – 2 Cups
  4.  Coconut – 1 Cup


Remove the skin of the yam and wash it thoroughly (wear gloves when doing this otherwise your hands may itch till the yam gets cooked). chenaCut into slices as shown in picture. Put the pieces in pressure cooker, add salt and water, cook for 5 to 6 whistles (If the yam is fresh from your garden when leaves are still green, you may not need 6 whistles after 2 to 3 whistles it will be ready).                                                                                                                                               chena 1Off the stove after 5 to 10 minutes open the cooker and remove the pieces into a plate without water. The yam is ready to eat.  Serve the yam with 2 or 3 table spoons coconut and instant onion pickle.


How to make Instant Onion Pickle?


  1.  Onion – 1
  2.  Chilli Powder – 1 teaspoon
  3.  Salt – To taste
  4.  Coconut Oil – 2 Table spoons
  5.  Curry leaves – 5 nos
  6.  Vinegar or lemon juice – 1 teaspoon (optional)


chutneyChop the onion into very fine bits and add chilli powder, salt, curry leaves, coconut oil and vinegar or lemon juice (I didn’t add vinegar or lemon, because for yam I don’t like the pickle to be sour, for rice its good, but some may like it sour too). Those who like it very hot and spicy can add more chilly powder.


                                                                                                                Mix all the ingredients together and enjoy the Elephant yam with this pickle.  It’s a very quick, healthy snack for tea and tastes awesome. One of my favorite dishes which is rich in fiber and very appealing to my palates and stomach. Try it out and you will love it.




©2018 My Grandmas-Healthy – All Rights Reserved

2 thoughts on “2 in One Recipe – Instant Chena puzhuku (Elephant Foot Yam Puzhuku) and Onion Pickle: Healthy Recipe – 13

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