Chena Theeyal / Yam in Tangy Fried Coconut Gravy

Another Theeyal!!!!!!!!

Ingredients

Chopped Yam: 1 Cup
Tamarind: 1 Gooseberry size
Grated Coconut: 1/2 Cup
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Cumin seeds: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of  asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 4 - 5 Table Spoon
Salt
Water
Curry Leaves

For Seasoning

Coconut oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3

Cooking Time: 20 minutes
Method

Soak tamarind in water and keep side

To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, cumin seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.

To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.

Let this cool a bit and grind it to a fine paste adding enough water

Cook the yam adding salt and turmeric powder

Squeeze the tamarind well and add the water to the yam
Add the coconut paste with enough water and allow it to boil well
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame

Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add dried red chilly and allow it to change color

Now pour this on top of the theeyal
Enjoy with a cup of steamed rice.

Note:

For recipe of Ulli Theeyal click here
Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut
Can make variations using Bitter gourd,  Brinjal, Ladies finger etc
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well.