chena mezhukkupuratti

Chena mezhukkupuratti recipe, Yam mezhukkupuratti

Yam mezhukkupuratti/ Chena mezhukkupurati is a very easy and quick to make Kerala style stir fry prepared by roasting yam/ chena along with some masala, onions and chili in coconut oil. This stir fry dish is a common side dish during lunch and it also holds a place in “Onam Sadya”. If you have been following my blog regularly then you would know that this post is a continuity of the onam series and all the other recipes are below:

You can make the same recipe with other veggies like Plantain, Kovakka/ Tindora, Long beans/Payar, Potato, Carrot and Vendakka. So let’s get to the making of yam mezhukkupuratti!
yam mezhukkupurattiYou might be interested in other recipes below :

Chena mezhukkupuratti recipe, Yam mezhukkupuratti
Serves 3
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1. Elephant yam/ Chena/ Karunai kizhangu – 2 cups/ 1 small sized
  2. 2. Turmeric powder – ½ tsp
  3. 3. Chili powder – ½ tsp
  4. 4. Pepper powder – ¼ tsp
  5. 5. Salt – to taste
  6. 6. Water – ½ to 1 cup
To temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Onions – 1 (small sized, chopped finely)
  3. 3. Green chili – 2
  4. 4. Dry red chili – 2
  5. 5. Curry leaves – few
  6. 6. Coconut oil – 2 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat coconut oil in a pan to it add mustards and dry red chili, when mustard seeds splutter add curry leaves, chopped onions and sliced green chili. Saute well.
  2. When the onions are sauteed well add chopped yam/ chena cubes along with salt, turmeric powder and chili powder. Mix everything well until the yam is well roasted in masala.
  3. Now add ½ to 1 cup water to the yam and cook it with lid on. This should take about 10 minutes.
  4. After 10 minutes when the yam is cooked well and when all the water is evaporated add pepper powder. Toss the the cooked yam gently and put off the flame. Serve it hot alongside rice.
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How to make Chena mezhukkupuratti with step by step images


  1. Chop onions finely, make slits in green chili and peel the skin of yam, wash it thoroughly until all the mud is gone and chop it into cubes. I used frozen yam as we don’t get fresh yam/ chena here so I couldn’t picture the chopping process.
  2. Heat coconut oil in a pan to it add mustards and dry red chili, when mustard seeds splutter add curry leaves, chopped onions and sliced green chili. Saute well.
  3. When the onions are sauteed well add chopped yam/ chena cubes along with salt, turmeric powder and chili powder. Mix everything well until the yam is well roasted in masala.
  4. When the roasted well add ½ cup water to the yam and cook it with lid on. This should take about 10 minutes depending on quantity. After 10 minutes when the yam is cooked well and when all the water is evaporated add pepper powder. Toss the the cooked yam gently and put off the flame. Serve it hot along with rice.
    yam mezhukkupuratti

 

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