Yam coconut gravy ( chena theyal )

Ingredients

• Yam - 1/4 kg ( cut into pieces)
• Shallots - 4-5 nos
• Mustard seeds - 1/4 teaspoon
• Coconut - 1 cup (grated)
• Turmeric powder - 1/4 teaspoon
• Red chilly powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt to taste
• Tamarind - Lemon sized

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Preparation

• Heat oil in pan, add mustard seeds, after spluttering, add shallots and saute till it becomes soft.
• Now add the yam, saute for few minutes. Add 2 cups of water and let it boil for sometime.
• Soak the tamarind in a cup of water for 5 minutes. Extract juice and discard pulp.
• Pour the tamarind juice to the pan, add salt, simmer for sometime.
• In another pan, add the grated coconut and fry till the color changes to dark brown.
• Simmer and add turmeric powder, red chilly powder, coriander powder and saute for few minutes. Grind the mixture with little water till it becomes a thick paste.
• Now add the above mixture to the yam and stir at regular interval till the raw taste goes off. Serve hot.