Ingredients

Chena/Yam– 200gm

Drumstick – 1

Grated Coconut – 1/2 of 1

Dry red chilly-3

Coriander seeds-handful

Tamarind Juice – of one Lemon size

Curry leaves -few

Coconut oil – 2tbsp

Mustard seeds – 1 tsp

Shallots/cheriya ulli – handful

Salt – to taste

Water – 2 cup

Jaggery- very small amount ( optional)

Method

Peel the yam and cut into medium sized cubes ..

Also cut the drumstick into small pieces..

Wash both vegetables well and keep aside..

In a pan add 1/2 tbsp of coconut oil and heat.

When hot  add coconut scrap ,dry red chilly,coriander seeds and curry leaves and stir well..

Fry these till  the coconut turns golden brown in colour.

Take out the pan and keep aside for cooling the coconut mixture.

Now  grind the coconut into fine paste by adding very small amount of water..

In a pan add remaining  coconut oil and heat .Splutter mustard seeds ,then add dry chilly and curry leaves one by one.

Then add the shallots slices and saute for 5 minutes.

Now add  the coconut paste into this and add 2 cups of water and salt..

Now add the yam cubes , drumstick pieces and curry leaves .

Close the pan and cook until the vegetables are done ..(in medium flame)..

When the vegetables are done add the tamarind juice and stir well ..(by this time if the consistency of the gravy is too thick u can add boiled water into this and mix )

Boil the curry for another 10 minutes .

Now u can add jaggery ..

Check the salt ..

So the yummy theeyal is ready to serve .

Transfer the curry in to the serving dish and enjoy the meal..

U can have this theeyal with rice ,chapathy ,nan etc..

Love

🙂

Veena