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.

Palak Paneer

Palak Paneer is a very popular party recipe. This recipe requires very few ingredients and is quick so can cooked  for everyday meal too.

Spinach/Palak - 1  pound

Paneer - 100 gms , cubed

Ginger Garlic Paste - 1/2 tsp

Green Chilli -2

Ghee - 3 tbsp

Asafoetida Powder - 1/8 tsp

Turmeric Powder - 1/8 tsp

Chilli Powder - 1/4 tsp

Garam Masala Powder - 1/3 tsp

Salt to taste

Oil for deep frying

1. Heat oil and deep fry the paneer cubes and drop in salted warm water.
2. Pick the spinach leaves , wash and keep aside
3. Bring a  few cups of water to rolling boil .
4. Add spinach and green chili and cook for a minute and drain.
5. Coarsely grind the spinach and chili  and keep aside.
6. Heat ghee and add asafoetida ,turmeric,chili powder .
7. Mix and immediately add the spinach and paneer.
8. Add garam masala and simmer for five minutes.
9. Add salt and remove from fire .
10. Serve with jeera rice or roti

Banana Flower Vada/Fritters

Banana flower is cooked and enjoyed all over south India. Cleaning is the time consuming part of cooking this delicious and nutritious vegetable . I find this post Clean banana flower  very useful. Banana flower thoran is my favorite kerala preparation but i like to make this vada to once a while.

Banana Flower - 1 
Chana Dal - 3/4 cup
Moong Dal - 1/4 cup (optional)
Green Chilli - 4 , finely chopped
Cumin Seeds - 1 tsp
Curry leaves - a few sprigs,chopped
Salt - to taste
Oil - for frying

1. Soak moong and chana dal for few hours.
2. Clean and finely chop the banana flower and soak in water.
3. Grind the dal coarsly with salt and few tbsp water.
4. Mix in chopped banana flower, cumin, curry leaves and green chill.
5. Heat oil in a deep pan to 350 F.
6. Make small vada or patties and deep fry to golden.
7. Serve hot with any dip of choice.