How to make Chenai Kootu -

Tasty yam gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Whole red lentils (sabut masoor) (साबुत मसूर)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Chenai Kootu checkout Undhiyo, Suran Aloo Subzi, Eriseri, Suran Kuttu . You can also find more Main Course Vegetarian recipes like Whole Tomato Curry Arbi Ke Patton Ki Subzi Baked Palak Paneer Vegetable Crispy

Chenai Kootu

Chenai Kootu Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chenai Kootu Recipe

  • Yam cut into 1 inch cubes 500 grams

  • Whole red lentils (sabut masoor) soaked 1/2 cup

  • Oil 4 teaspoons

  • Dried red chillies 2

  • Scraped coconut 1/2 cup

  • Cumin seeds 1 tablespoons

  • Salt to taste

  • Tamarind paste 1 1/2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Green chillies slit 2

  • Curry leaves 10-15


Step 1

Heat one teaspoon oil in a non-stick pan, add red chillies and sauté till crisp.

Step 2

Grind them coarsely with coconut and cumin seeds with a little water, if required. Heat two teaspoons oil in a pressure cooker.

Step 3

Add the ground masala and sauté for two minutes.

Step 4

Add yam cubes, drained lentils and salt, mix and sauté for two minutes.

Step 5

Add four cups of water, cover and pressure cook for three to four whistles.

Step 6

When the pressure is reduced, open the lid and add the tamarind paste.

Step 7

Mix well and boil for two minutes. Remove from heat and set aside.

Step 8

Heat the remaining oil in a small non-stick pan, add mustard seeds, asafoetida, green chillies and curry leaves.

Step 9

Sauté for a minute and add this tempering to the yam gravy. Serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.