Chena Theeyal
A classic Kerala curry featuring tender elephant foot yam simmered in a rich, tangy gravy made from roasted coconut and spices. This aromatic dish pairs perfectly with steamed rice for a hearty meal.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Yam and Tamarind
- b.To prevent itching, grease your hands with a little coconut oil before handling the chena. Peel and cut the chena into 1-inch cubes. Rinse them thoroughly.
- c.In a medium pot, add the chena cubes, 1/4 tsp of the turmeric powder, and 0.5 tsp salt (for boiling). Add enough water to cover the yam completely.
- d.Bring to a boil and cook for 10-12 minutes, or until the yam is fork-tender but not mushy. Drain the water and set the cooked yam aside.
- e.While the yam is cooking, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids. Set the tamarind extract aside.
- 2
Step 2
- a.Roast the Coconut Masala
- b.Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low to medium heat.
- c.Add the grated coconut, half of the sliced shallots (about 5), and the fenugreek seeds.
- d.Roast, stirring continuously, for 12-15 minutes. The key is to achieve a uniform, deep reddish-brown color without burning the coconut. This step is crucial for the flavor and color of the theeyal.
- e.Once the coconut is well-roasted, reduce the heat to the lowest setting. Add the red chilli powder, coriander powder, and the remaining 1/4 tsp turmeric powder. Sauté for 30-40 seconds until the spices are fragrant.
- f.Turn off the heat and transfer the mixture to a plate to cool down completely. This prevents it from cooking further and burning.
- g.Once cooled, transfer the roasted mixture to a blender or mixie jar. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
- 3
Step 3
- a.Simmer the Curry
- b.Return the pot with the cooked yam to the stove. Add the ground coconut paste, the prepared tamarind extract, and 1 cup of water.
- c.Add the remaining 0.5 tsp of salt (for gravy). Stir everything together until well combined.
- d.Bring the curry to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, uncovered. This allows the flavors to meld and the gravy to thicken to the desired consistency.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the remaining 2 tbsp of coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the remaining sliced shallots, broken dried red chillies, and curry leaves. Sauté for 2-3 minutes until the shallots turn golden brown and crisp.
- e.Immediately pour this hot tempering over the simmering chena theeyal.
- 5
Step 5
- a.Rest and Serve
- b.Gently stir the tempering into the curry. Cover the pot with a lid and turn off the heat.
- c.Let the Chena Theeyal rest for at least 15-20 minutes before serving. This allows the flavors of the tempering to infuse into the gravy.
- d.Serve hot with steamed rice or appam for an authentic Kerala meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a perfect theeyal is the slow and even roasting of the coconut. Be patient and use a low flame to avoid burning it.
- 2For a deeper color, you can use Kashmiri red chilli powder, which is less spicy but gives a vibrant red hue.
- 3Do not overcook the yam. It should be tender enough to be pierced with a fork but still hold its shape.
- 4Theeyal tastes even better the next day as the flavors mature and deepen overnight.
- 5If the gravy becomes too thick, you can adjust the consistency by adding a little warm water.
Adapt it for your goals.
Vegetable Swap
This recipe works wonderfully with other vegetables. Try making it with pearl onions (ulli theeyal), bitter gourd (pavakka theeyal), or small brinjals (vazhuthana theeyal).
Sweeter NoteSweeter Note
For a slight balance of sweet, sour, and spicy, you can add a small piece of jaggery (about 1/2 teaspoon, grated) along with the tamarind extract.
With PrawnsWith Prawns
For a non-vegetarian version, you can add cleaned and deveined prawns along with the yam. This is a popular variation called 'Chemmeen Theeyal'.
Why this is on our healthy list.
Rich in Dietary Fiber
Elephant foot yam (Chena) is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric, which contains curcumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
Yes, Chena Theeyal can be a healthy dish. Elephant foot yam is a good source of dietary fiber, potassium, and other minerals. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. It is naturally vegan and gluten-free. However, it is moderately high in calories due to the coconut and oil, so portion control is recommended.