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Chena (yam) - 1/4 kg
Shallots - 5- 6nos
Tamarind pulp - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry red chillies - 6 nos
Grated coconut 1 1/2 cup
Mustard seeds
Oil
salt to taste
Red chilli
Method:
Cut Chena/Yam into small pieces. Liquify the tamarind pulp by adding 3/4 cup water
In a cooking vessel,combine yam pieces, chopped shallots,tamarind liquid,turmeric powder and salt and cook till it is done
In a pan,fry grated coconut ,without adding oil,till it turns brown. Add red chillies and coriander powder and salt to it and fry it again for two minutes. Be careful not to make the coconut burnt
Grind this coconut micture to a fine paste and add this to the yam mixture
Boil it for 4-5 minutes and remove from fire
Heat oil in a pan and add mustard seeds..When it starts to splutter add red chillies,curry leaves and shallots
Pour it over the Theeyal
Cheers!!!!!!!!!!!!
Shallots - 5- 6nos
Tamarind pulp - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry red chillies - 6 nos
Grated coconut 1 1/2 cup
Mustard seeds
Oil
salt to taste
Red chilli
Method:
Cut Chena/Yam into small pieces. Liquify the tamarind pulp by adding 3/4 cup water
In a cooking vessel,combine yam pieces, chopped shallots,tamarind liquid,turmeric powder and salt and cook till it is done
In a pan,fry grated coconut ,without adding oil,till it turns brown. Add red chillies and coriander powder and salt to it and fry it again for two minutes. Be careful not to make the coconut burnt
Grind this coconut micture to a fine paste and add this to the yam mixture
Boil it for 4-5 minutes and remove from fire
Heat oil in a pan and add mustard seeds..When it starts to splutter add red chillies,curry leaves and shallots
Pour it over the Theeyal
Cheers!!!!!!!!!!!!
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