Theeyal is a traditional Kerala preparation with fried coconut.
- Rice + Moru Curry
Chena Theeyal | Elaphant Foot Yam in Roasted Coconut GravyPrint This
- 1. Yam (Chena) - 2 Cups - Julienned
- 2. Coconut - 2 Cups - Grated
- 3. Shallots (Kunjulli) - 5 Nos - Sliced
- 4. Curry leaves - 1 Stem
- 5. Dried red chilly - 3 Nos
- 6. Turmeric powder - 1 Teaspoon
- 7. Red chilly powder - 1 Tablespoon
- 8. Coriander powder - 1 1/2 Tablespoon
- 9. Shallots - 1/4 Cup - Cut into 2
- 10. Green chilly - 3 Nos - Slitted
- 11. Tamarind (Puli) - 1/2 Tablespoon
- 12. Salt - As required
- 13. Coconut oil - 1 Tablespoon
- In a pan dry fry coconut with ingredients from 3 – 5.
- When it become brown color add ingredients 6 – 8 one by one and saute for sometime without burning.
- Switch off the flame and let the mixture to be cooled down to room temperature.
- When cooled down grid the mixture into a smooth paste adding some water.
- Heat oil in a pan add shallots, green chillies and salt, fry till light golden color.
- Add yam and 2 cups of water and cook.
- When done add tamarind soaked in water and coconut paste.
- Boil in low flame for 5 more minutes and switch off the flame.
• Soak tamarind in water when start cooking. • Don’t add tamarind while cooking Yam as it hardens the Yam. • Add little oil at the last stage of coconut frying to not to burn the coconut. • This recipe can be used to make other Theeyal recipes like Bitter gourd (Pavaykka), mixed vegetables, Chinese potato (Koorkka) etc. • It tastes good when prepared in earthen kadai (Manchatti) and served next day.