Chena Chamanthi or Yam Chutney

The credit to this lip smacking chamanthi goes to my Mother-in-law. I was quite amazed to see her make this yam chutney because I had never heard of this recipe ever before nor imagined anything of that sort. I was little hesitant to try at first but when once tasted never felt like saying NO!! The tang of the tamarind and the burnt flavor of the yam and shallots just perfect the recipe.

Ingredients:

• 3" sqaure piece, 1/2 "thick cut Chena or Yam piece
• 3-4 Nos - Shallots or kunjuolli
• 2 Nos - Dry Chillies
• 1 sprig - Curry leaf
• 1 small piece of Tamarind
• 1/2 cup - Grated Coconut
• 1 tsp - Coconut Oil
• Water to grind
• Salt to taste

Method:

• Roast the yam by keeping on gas stove directly till all the sides are cooked and turn slightly black in color. When cooled cut of the burnt sides
• Roast the shallots and Dry Chillies slightly.
• Grind coarsely all the ingredients along with the roasted items except coconut oil. Put very little water just enough to grind it.
• Mix coconut oil into the chamanthi and make it into a ball.
• Serve with kanji or boiled rice.