CHENA/YAM THEEYAL

Chena/Yam Theeyal

Ingredients

• Chena (Yam) - 1 Cup(Cut Into Small Cubes)
• Shallots - 2 Cups
• Green chillies- 3 - 4 (Sliced)
• Tamarind Water-4 Tablespoon
• Turmeric Powder-1/4 Teaspoon
• Salt-As Needed
• Coconut Oil-2 Tablespoon

For Coconut Paste

• Coconut Oil-1 Tablespoon
• Shredded Coconut-2 Cup
• Red Chilly Powder-1 Teaspoon (As Per Your Spice Level)
• Coriander Powder-2 Teaspoon
• Curry Leaves-1 String

For Seasoning

• Coconut Oil-2 Teaspoon
• Mustard Seeds-1teaspoon
• Curry Leaves-1 String

Method

STEP-1

 Heat oil (1 teaspoon) in a pan.

STEP-2

Roast coconut, till it turns brown.

STEP-3

Add chilly powder, coriander powder and curry leaves and roast for a few more seconds.

Grind the above into a fine paste. Keep aside.

STEP-4

Heat oil in a non-stick pan or kadai.

STEP-5

 Add shallots, green chillies and chena(yam) pieces.

STEP-6

Add salt and turmeric powder cook on a low flame, till the shallots and yam pieces are cooked well in oil.

STEP-7

Add tamarind water and cook for a few more minutes.

STEP-8

Add the coconut paste into the cooked shallots-yam-green chilly and mix well.

For seasoning

STEP-9

Heat oil in another pan or a kadai.

STEP-10

Splutter mustard seeds.

STEP-11

Add curry leaves.

STEP-12

Pour the above seasoning into the curry and mix well.

Serve hot with rice.