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! You might be interested in other recipes below :
How to make Chena mezhukkupuratti with step by step images
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.
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.
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.
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.