Theeyal is a delicious Kerala dish. It is good with steamed rice. It also goes well with idly, dosa, appam and chapattis.

Ingredients :
Elephant yam(Chena) - 1/2 cup
Potato - 1/2 cup
Lady's finger (cut into small pieces) - 1/2 cup
Grated Coconut - 2 cups
Small Onion - 3-4 nos
Dry chillies - 2-3 nos
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Tamarind Juice - taken from lemon-sized tamarind
Mustard Seeds - 1 tsp
Coconut Oil - 2 tbsp
Salt and Water
Curry leaves - 2 springs

Method :

Cut the vegetables length-wise and cook them in water adding salt and turmeric powder.

Roast the grated coconut with thinly sliced onions, dry chillies, and 1 spring curry leaves. Add 1 tsp of coconut oil for frying. Roast the mixture till golden brown.

Allow it to cool. When cooled, grind them to a fine paste, without adding water.

Heat oil in a pan, add mustard seeds. When the seeds starts to splutter, add a spring of curry leaves and 1 or 2 dry red chilles to it.

Add the sliced ladies finger and fry it until done.

Add coriander powder and chilli powder, allow to fry for sometime. Add the ground masala to this.

Pour tamarind juice, water and the cooked vegetables and mix well. Simmer for a few minutes.

When the gravy is of medium thickness, switch off the flames.

Serve hot with steamed rice.