Chena Mezhukkupuratti  is a traditional Kerala side dish. Chena or Elephant Foot Yam is lightly roasted in coconut oil and Kashmiri red chilli powder, a very simple and easy vegan dish.

Mezhukkupuratti in Malayalam means slow roasting vegetables in oil, most vegetables can be cooked/roasted in this way.

Chena or Elephant Food Yam is available all through out the year here and is added to sambar, avial, and curries like errusseri etc. During the monsoons, I like chena mezhukkupuratti with rice and though it is a very common side dish; thought I will share it for the novice cook.

The yam, which I got was very tender and it cooked fast; though sometimes they might take some time to cook and even absorb more water.  I like to cube them, but feel free to slice according to your choice.

Since, I used Kashmiri chilli powder, it has that vibrant red color and less spice; if you are using ordinary red chilli powder, reduce by half. The taste and flavor comes from using coconut oil; though you can use other oil.

Serves: 3-4
Method:
I used half kg chena/yam.

Clean and cube them, wash them thoroughly 3 to 4 times. Add them in to a deep pan or bowl, add in the Kashmiri chilli powder, turmeric, salt and water. Cover and cook until done or water is evaporated.

Once it is cooked and done, heat another kadai with coconut oil, add in the sliced shallots and once it starts to brown, add in the cooked chena/yam, mix well and slow roast it for 10-15 min on low flame. Make sure you mix it on and off as it might stick to the kadai, but this is not a problem if you are using nonstick pan.
Serve with rice.

Chena Mezhukkupuratti Recipe

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Chena/Yam: 1/2 kg
• Cheriya Ulli/Shallots: 4-5, sliced
• Kashmiri red chilli powder: 1 tsp
• Organic turmeric powder: 1/2 tsp
• Water: To cook, about 1/2 cup or as needed
• Coconut Oil: 1 to 2 tbsp.
• Salt to taste.

  METHOD:

1. Clean and cube yam/chena, wash them thoroughly 3 to 4 times.
2. Add them in to a deep pan or bowl, add in the Kashmiri chilli powder, turmeric, salt and water. Cover and cook until done or water is evaporated.
3. Once it is cooked and done, heat another kadai with coconut oil, add in the sliced shallots and once it starts to brown, add in the cooked chena/yam, mix well and slow roast it for 10-15 min on low flame.
4. Make sure you mix it on and off as it might stick to the kadai, but this is not a problem if you are using nonstick pan.
5. Serve with rice.

NOTES

• Can add in fresh curry leaves for added flavor.
• You can also use Red chilli flakes instead of powder; but the color wont be so vibrant.

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