Chena Theyal / Yam cooked in roasted coconut and tamarind gravy

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

Step I

Cook chena  with  turmeric , green chilli and few curry leaves till fork tender and keep aside.

Step II

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.

Step III

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.