Chena Theeyal

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Chena Theeyal - Spicy curry for rice.

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Date Added:	July 24, 2009	Season:	Every Day
Category:	Sides / Condiments	Prep. Method:	Other
Calories:		Dish Type:	Vegetable
Serves:	4	Cuisine:	Kerala
Prep. Time:	30 mins

Rating: (1)

Chena Theeyal - Ingredients:

Chena 1 cup
Kunjulli 2 cups
Green chillies  4 nos
Coconut grated 2 cups
Fenugreek seeds A pinch
Chilly powder 1 tsp
Turmeric powder  3/4 tsp
Coriander powder  1 tsp
Black pepper powder  1 tsp
Salt to taste
Coconut oil   tsp
Mustard seeds  1 tsp
Curry leaves a few
Red chillies  3 nos
Tamarind pulp 1 tbsp

Chena Theeyal - Directions:

Heat oil in a kadai.
Add shallots, green chillies and chena(yam) pieces.
Add salt and cook on a low flame, till the shallots and yam pieces are cooked well in oil.
Add some water and turmeric and keep on medium - low flame until the yam cooks well.
Heat up another pan or kadai.
Dry roast coconut, till it turns brown.
Add chilly powder, coriander powder, black pepper powder and fenugreek seeds and roast for a few more seconds.
Grind the above into a fine paste.
Add the ground paste into the cooked shallots-yam-green chilly and mix well.
Cook on a low flame.
Add tamarind juice and cook for a few more mins.
Heat oil in another pan or a kadai.
Seasonmustard seeds.
Add red chillies and curry leaves.
Pour the above seasoning into the curry and mix well.
Serve hot with rice.

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