Theyal is a very popular preparation in Kerala.Roasted coconut ground with spices and tamarind is used as gravy for pan fried vegetables.Today i have used Chena or Yam. Here in US, yam can be found in the frozen section.
Chena / Yam - 1 cup
Pearl Onion - 10 , slit into four parts
Curry leaves - 1 spring
Green Chili - 2
Thick Tamarind pulp - 2 tsp or to taste
Jaggery - 2 tsp , grated
Coconut Fresh - 1/2 cup , grated
Fenugreek Seeds - 1/4 tsp
Coriander Powder - 2 tsp
Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/8 tsp
Mustard Seeds - 1/4 tsp
Salt to taste
Coconut Oil - 2 tbsp
Cook chena with turmeric , green chilli and few curry leaves till fork tender and keep aside.
Heat a heavy bottom pan and a tsp of oil and add the fenugreek seeds and roast till golden.
Remove the fenugreek and add the coconut and roast till golden.
Add to it coriander and chili powder and mix well for a minute .
Grind coconut mix , fenugreek seeds to a smooth paste.
Heat oil in a pan add the asafetida and mustard seeds and let it pop.
Then add the pearl onion and remaining curry leaves.
When onion turns translucent add the boiled chena , coconut paste and tamarind pulp.
Simmer for about five minutes and serve with boiled rice.