Chena Ulli Theeyal (Elephant Yam – Shallots Theeyal)

Ingredients for Chena Ulli Theeyal (Elephant Yam – Shallots Theeyal):

1. Coconut – 1, scrapped

    Red chillies – 50 gm

    Coriander seeds – 50 gm

2. Coconut oil – 20 milli

3. Ginger chopped fine – 2 small spoons

    Garlic chopped fine – 2 small spoons

    Green chillies chopped fine – 1 small spoon

4. Shallots – 100 gm, each split into two

    Elephant yam – 100 gm, cut into pieces

5. Turmeric powder – 1 small spoon

6. Tamarind – 10 gm, juice extracted

    Salt – For taste

How to prepare Chena Ulli Theeyal (Elephant Yam – Shallots Theeyal)?

1. Fry ingredients no: 1 in a thick bottomed pan without adding oil.

2. When it turns brown reduce the flame and continue frying till it turns crispy.

3. Remove red chillies and make a fine paste of coconut.

4. Make a fine paste of fried chillies separately.

5. Heat oil in a pan and sauté ingredients no: 3.

6. Add shallots and yam to it and sauté again.

7. When water starts coming out, add turmeric powder.

8. Add chilli paste, tamarind juice and salt and cook the contents.

9. When it’s done, add coconut gravy and bring the curry to boil.

10. When curry thickens, add salt (if needed) and take off from the flame.

Courtesy: Vanitha Magazine February 1-14, 2019

Read a few more vegetarian curry recipes here:

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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