Chena elesseri

Ingredients:
Yam – 250 gms, cubed
Toor dal – 1 cup, boiled
Chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt to taste
Coconut – 2 cups, grated
Cumin seeds – 1 tsp
Pepper – 6 nos.
Mustard seeds – 1 tsp
Red chillies – 2/3
Oil – 1 tsp
Ghee – 2 tsp

Method:
Keep one tablespoon of coconut aside. Grind the remaining along with cumin and pepper into a paste.
Boil the yam pieces in enough water, with chilli powder and turmeric powder. When they are done and the water reduces, add salt. Add the boiled toor dal, followed by the ground paste.
Bring the mixture to a boil, ensuring that there is as much gravy as you want. Take off the stove.
Heat the oil and ghee in a frying pan and add mustard seeds. When they crackle, add the one tablespoon of coconut (which you kept aside) and red chillies. When the coconut turns light brown, pour on to the mixture.

Postscript:
We used ghee because it adds to the taste and aroma of the elesseri.

Theeyal

Ingredients:
Bitter gourd/Shallots/Yam – 1 cup, cut into small pieces
Onions – 1/2, sliced
Tomatoes – 1/2, sliced
Green chillies – 2, chopped
Coconut – 1 half, grated
Tamarind paste – half cup
Chilli powder – 1½ teaspoons
Coriander powder – 3 teaspoons
Turmeric powder – ½ teaspoon
Fenugreek – 1 teaspoon
Mustard seeds – 1 teaspoon
Red chillies – 2/3
Curry leaves
Salt
Sugar/Jaggery
Water – 1 cup
Gingelly oil/coconut oil – 2/3 tablespoons

Method:
Heat the gingelly oil in a pan. Add fenugreek and sauté until it is red. Add the coconut and some curry leaves and sauté until brown. Add turmeric powder, chilli powder and coriander powder and sauté well. Take off the fire, let it cool and grind into a fine paste.
Saute the bitter gourd/shallots/yam pieces in oil, along with the onions and green chillies.
Place the water in a pan along with the masala, tamarind paste and tomatoes. When it boils, add salt and sugar/jaggery. Add the sautéed vegetables and cook well until the gravy thickens. Take off the fire.
Heat oil in a pan. Add mustard seeds and when they crackle, the red chillies and some curry leaves. Pour over the gravy.