Elephant yam pickle (Chena achar)


  1. Elephant yam.                  2cups
  2. Turmeric powder.            1/2teaspn
  3. Chilli powder.                 4tbspn
  4. Fenugreek powder.         1/2teaspn
  5. Salt.                                As needed
  6. Mustard seeds.               1teaspn
  7. Curry leaves.                  1/4cup
  8. Gingerly oil.                   1/2cup
  9. Vinegar                           1/2cup


Finely chop the yam and deep-fry them until crispy. Transfer this to a bowl. To the same oil fry curry leaves,then add in Chilli powder, Fenugreek powder and Turmeric powder and sauté immediately or else it may get burnt. Then add in fried yam and salt and mix until combined. Switch off the flame and pour vinegar to this. Once they get cooled transfer them to glass bottles and serve when needed.





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