- Chena (yam) – 1/4 kg
- Onion chopped – 1 medium ( you may use shallots instead for better taste)
- Tamarind pulp – 2 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- red chili powder – 1/2 tsp
- Dry red chilies – 2 nos
- Cumin ( jeera ) – ½ tsp
- Cardamom – 3
- Cloves – 4
- pepper -5
- Grated coconut – 1 1/2 cup
- Salt – to taste
- Mustard seeds
- Shallots chopped – 4
- Curry leaves
- Cut Chena/Yam into small pieces.
- Make tamarind pulp, by adding ½ cup of warm water.
- In a cooking pan add some oil, fry chopped onions and two red chili pieces, fry till onions turn slight brown, combine yam pieces, add turmeric and salt. Mix well and fry again for 2-3 minutes. Add tamarind liquid and just enough water. Cook till it is done.
- In a pan, fry grated coconut, without adding oil ( if you prefer you may add oil ) till it turns brown. Add chili powder, pepper, coriander powder, cardamom, cumin and cloves. Fry again for 2 minutes in low flame. Be careful not to burn any of the ingredients.
- Grind this coconut mixture with some water into a very fine paste. Add this paste to the yam mixture.
- Boil it for 4-5 minutes, adjust the salt and remove from fire, gravy should not be loose. ( medium thick )
- Heat oil in a pan and add mustard seeds. When it starts to splutter add shallots chopped and curry leaves. Fry till the leaves are crisp.
- Pour it over the Theeyal. Mix cover with a lid.
- Serve with rice.