Friday, 16 October 2020

Chena mezhukkupuratti | Kerala Style Yam Mezhukkupuratti


 
Chena mezhukkupuratti - Aromatic Kerala style yam stir fry.

Chena mezhukkupuratti is a spicy and flavorful yam stir fry made with yam and some commonly used spices. You can see a vast difference in the preparation of this dish chena mezhukkupuratti prepared in Kerala houses. It can be prepared simply with only crushed shallots and red chilies also. This version is much popular and commonly made due to its easiness in the method. Even though if you are looking for a less spicy dish, you can simply go for that and I will surely post that version in the coming days. 

After returning from a long vacation in Kerala, now I am restarting blogging and vlogging today. I stopped writing a few months ago when the covid-19  spread was too high in Chennai and it was really difficult for us to get the grocery those days. Now things are almost back to normal and we had a great time in Kerala last few months, really refreshed. 

Coming back to the recipe, yam, which we learn as Elephant foot yam in school is a really tasty root vegetable, but I usually hesitate to prepare due to its allergic nature and you can see only a very few post on yam in my blog. But last day, we bought a small piece after a long time and made this yummy stir fry.  

Applying vegetable oil on your hands or wearing a glove will help you to avoid direct contact with this vegetable while peeling and chopping. Once cooked, it losses its allergic power and can be handled without any fear. 

Today's recipe is a really aromatic one which you can serve with steamed rice, chapathi, roti, pathiri etc. This will be an ideal recipe idea for non vegetarians, especially when you are planning to skip non-veg because it has all that flavors you expect in Kerala non veg dishes. 

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Chena Mezhukkupuratti |How To Make Chena Mezhukkupuratti | Kerala Style Yam Stir Fry Recipe

Ingredients

  • 250 gm yam
  • 14 -15 shallots
  • 5 -6 garlic cloves
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder (adjust to your taste)
  • 3/4 tsp kashmiri red chilli powder
  • 1/2 tsp fennel powder
  • 2 springs of curry leaves
  • 2 dried red chilies
  • Coconut oil as needed
  • Salt as needed
  • Water as needed
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Direction of preparation of chena mezhukkupuratti


  1. To make this dish, I used 250 gms of fresh yam. Peel the skin off and then wash thoroughly with fresh water before chopping into small square shaped pieces. Make equal sized pieces if possible to make the dish attractive.

  2. Once the chopping is over, you can proceed with pressure cooking the yam with enough water and salt. Make sure you have poured water just enough to cook the yam as we are making a dry dish today.

  3. Pressure cook on high flame for three whistles or until the yam cooked perfectly. Remember not mash or overcook the yam. Once the pressure settles down, open the lid and check the yam by pressing one piece with your hands. If soft, the yam is cooked.

  4. Heat a pan over medium high heat, once hot pour two tablespoons of coconut oil and wait till the oil turns hot.

  5. Once the oil became hot, put a half teaspoon of mustards seeds. The mustard seeds will crackle immediately if the oil is hot enough otherwise will take a few minutes to crackle. Anyways, wait till the crackling is over.

  6. Next, add two halved dried red chilies, one spring curry leaves and five or six cloves of peeled and finely chopped garlic. The use of garlic not only improves its flavor but also help to get rid of gastric problems.

  7. Then add peeled and finely chopped shallots. I used almost twelve to fifteen shallots for this recipe and do not recommend to replace shallots with big onion as with shallots we get the best taste. 

  8. Sauté over medium flame till the shallots come to a nice golden brown color. 

  9. Now either turn off the heat or reduce the flame to low and put the spice powders like half teaspoon turmeric powder, one teaspoon of chili powder, quarter to half teaspoon of fennel powder and some Kashmiri red chili powder to get a bright red color. Adjust the amount of red chili powder to your taste. 

  10. Mix immediately and a pour half cup of yam stock or boiled and cooled water to avoid burning of the spices. otherwise make paste of the spices with some water before you use. Both this step will help to prevent burning. Continue to cook on medium or low flame till the oil separate.

  11. Once the oil starts to separate from the spices, put cooked yam after draining all the excess water and mix very gently so that the delicate yam pieces does not break.

  12. Then add one more tablespoon of coconut oil and put a spring of curry leaves.  Continue to cook on low or medium flame till the dish turn dry.

  13. Finally sprinkle some pepper powder and switch off the flame.

     
  14. The chena mezhukkupuratti is ready and you can serve this with rice, chapati, pathiri etc. enjoy.

Happy cooking 
Anju          

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