Chena Theeyal is a tasty traditional dish from God’s own country that goes well with hot rice and with almost anything as a side dish. Chena Theeyal tastes yummy with roasted coconut flavor and aroma. Chena Theeyal is unique and special with cooked Chena or Yam blended with roasted coconut mixture. Yam or chena is highly nutritious rich in vital nutrients required for human body. Chena Theeyal can be easily prepared at home and the rich dark colored gravy makes a fabulous meal. You can explore a well detailed Chena Theeyal here.
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Chena(cut into small cubes, Yam) - 1 cup
- Shallots(Kunjulli) - 2 cups
- Green chillies(sliced) - 3 -
- Coconut(grated) - 2 cups
- Fenugreek seeds(A pinch, Uluva) -
- Chilly powder - 1 tsp
- Turmeric powder - 3/4 tsp
- Coriander powder - 1 tsp
- Black Pepper Powder - 1 tsp
- Salt(As reqd) -
- Coconut or canola oil - 6 -
- Mustard seeds - 1 tsp
- Curry leaves - 2 -
- Red chillies(Kollamulaku) - 3 nos
- Tamarind concentrate(Puli) - 1 tbsp
Ingredients
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Instructions
- For preparing Chena Theeyal, first heat oil in a non-stick pan or kadai.
- Add shallots, green chillies and chena(yam) pieces.
- 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 mixture 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.
- Splutter mustard seeds.
- Add red chillies and curry leaves.
- Pour the above seasoning into the curry and mix well.
- :- Serve Chena Theeyal hot with rice.
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