Chenatheeyal(amorphophalus or elephant foot yam)

Chena square pieces 500gm,steam cooked,shallots 150gm sliced,green chilly 2,slited,
cooking oil 11/2 tblspn,mustard seeds 1/4tspn,dried chilly 2,curry leaf 1or 2 sprigs
Tamarind concentrate 3/4 tspn,salt to taste
Theeyal mix preparation
Grated coconut 11/2 cups,kashmir chilly powder 11/2 tspn,coriander powder 1tspn,
turmeric powder 1/4tspn
Fry coconut to light brown colour,add few curry leaves,fry to medium brown colour,off the
flame,add curry powders,mix thoroughly,allow to cool,grind it to dry powder,theeyal mix ready,
keep aside
Heat oil in a pan,complete seasoning,add shallots,stir till translucent,add chena,green chilly,half
curry leaf,stir,cook well.Dilute theeyal mix,tamarind in enough water,add to chenakkoottu,add

salt,mix well ,allow to boil in low flame.Adjust salt,remove to serving bowl.