Chena Theeyal

Southern style theeyal with a twist

Chena Theeyal

Southern style theeyal with a twist

Category : Vegetarian, Curries

By Kalyani Sandeep

Published On: 22 Jan 2009

Rating: 3
10 Votes, 0 Reviews
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20 Minutes
Served : 4
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Step 1

Heat oil in a non-stick pan or a kadai.

Step 2

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

Step 3

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

Step 4

Add some water and turmeric and keep on medium - low flame until the yam cooks well.

Step 5

Heat up another pan or kadai.

Step 6

Dry roast coconut, till it turns brown.

Step 7

Add chilly powder, coriander powder, black pepper powder and fenugreek seeds and roast for a few more seconds.

Step 8

Grind the above into a fine paste.

Step 9

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

Step 10

Cook on a low flame.

Step 11

Add tamarind juice and cook for a few more mins.

Step 12

Heat oil in another pan or a kadai.

Step 13

Splutter mustard seeds.

Step 14

Add red chillies and curry leaves.

Step 15

Pour the above seasoning into the curry and mix well.

Step 16

:- Serve hot with rice.

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