Chena Asthram / Yam Curry


Usually we prepare ‘Asthram‘ with taro roots. It is great combo with hot rice or rice gruel (kanji). This yam curry also we can use as a side dish for rice, chapati and all. The yam will cook first, then added with ground coconut, finally seasoning with roasted coconut.


  • Yam – 250 gram
  • Grated coconut – 1 cup
  • Shallot – 2
  • Garlic pods – 4
  • Red chilly – 1
  • Cumin seeds – ¼ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Salt – to taste

For seasoning

  • Mustard seeds – 1/2 teaspoon
  • Grated coconut – 3 tablespoon
  • Shallot – 2 (sliced)
  • Red chilly – 2 (broken)
  • Curry leaves – 2 sprigs
  • Coconut oil – 1 tablespoon


  1. Grind coconut with shallot, garlic, red chilly and cumin seeds into a coarse paste.
  2. Remove the skin, cut yam into pieces and wash well.  Cook yam with enough water, turmeric powder and salt in a pressure cooker.  When it cooked well then smashes it with a spoon.
  3. Add the ground paste into it and cook for 2 -3 minutes and remove from heat.
  4. Heat oil in a pan and add mustard seeds. When it pop up add shallots, curry leaves and red chilly and saute for a minute.
  5. Add grated coconut and when it becomes light brown color, pour it over the curry.

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