Categories: Traditional Kerala Recipes

Chena Theeyal | Elaphant Foot Yam in Roasted Coconut Gravy

Chena Theeyal

Theeyal is a traditional Kerala preparation with fried coconut.

Best combination

Rice + Moru Curry

Chena Theeyal | Elaphant Foot Yam in Roasted Coconut Gravy

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Serves: 6 Prep Time: 30 m Cooking Time: 20 m

Ingredients

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

Instructions

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.

Notes

• 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.

Anishya