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Main Course

Chena Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Chena — cut into small cubes, yam
2 cup Shallots (Kunjulli)
3 - Green chillies — sliced
2 cup Coconut — grated
Fenugreek seeds A pinch (Uluva)
1 tsp Chilly powder
3/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Black Pepper Powder
Salt, to taste
6 - Coconut or canola oil
1 tsp Mustard seeds
2 - Curry leaves
3 nos Red chillies (Kollamulaku)
1 tbsp Tamarind concentrate (Puli)

Preparation

Step 1
For preparing Chena Theeyal, first Heat the oil in a non-stick pan or kadai.
Step 2
Add shallots, green chillies and chena(yam) pieces.
Step 3
Add salt and cook on a low flame, till the shallots and yam pieces are cooked well in oil.
Step 4
Add some water and turmeric and keep on medium-low flame until the yam cooks well.
Step 5
Heat up another pan or kadai.
Step 6
Dry roast coconut, till it turns brown.
Step 7
Add chilly powder, coriander powder, black pepper powder and fenugreek seeds and roast for a few more seconds.
Step 8
Grind the above into a fine paste.
Step 9
Add the ground paste into the cooked shallots-yam-green chilly mixture and Stir everything together thoroughly.
Step 10
Cook on a low flame.
Step 11
Add tamarind juice and cook for a few more mins.
Step 12
Heat the oil in another pan or a kadai.
Step 13
Let the mustard seeds crackle.
Step 14
Add red chillies and curry leaves.
Step 15
Pour the above seasoning into the curry and Stir everything together thoroughly.
Step 16
Serve Chena Theeyal hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Chena Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Chena — cut into small cubes, yam
2 cup Shallots (Kunjulli)
3 - Green chillies — sliced
2 cup Coconut — grated
Fenugreek seeds A pinch (Uluva)
1 tsp Chilly powder
3/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Black Pepper Powder
Salt, to taste
6 - Coconut or canola oil
1 tsp Mustard seeds
2 - Curry leaves
3 nos Red chillies (Kollamulaku)
1 tbsp Tamarind concentrate (Puli)

Preparation

Step 1
For preparing Chena Theeyal, first Heat the oil in a non-stick pan or kadai.
Step 2
Add shallots, green chillies and chena(yam) pieces.
Step 3
Add salt and cook on a low flame, till the shallots and yam pieces are cooked well in oil.
Step 4
Add some water and turmeric and keep on medium-low flame until the yam cooks well.
Step 5
Heat up another pan or kadai.
Step 6
Dry roast coconut, till it turns brown.
Step 7
Add chilly powder, coriander powder, black pepper powder and fenugreek seeds and roast for a few more seconds.
Step 8
Grind the above into a fine paste.
Step 9
Add the ground paste into the cooked shallots-yam-green chilly mixture and Stir everything together thoroughly.
Step 10
Cook on a low flame.
Step 11
Add tamarind juice and cook for a few more mins.
Step 12
Heat the oil in another pan or a kadai.
Step 13
Let the mustard seeds crackle.
Step 14
Add red chillies and curry leaves.
Step 15
Pour the above seasoning into the curry and Stir everything together thoroughly.
Step 16
Serve Chena Theeyal hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.