Chena Mezhukkupuratti / Elephant foot yam stir fry
- Elephant foot yam (ചേന) – 2 Cup
- Thinly sliced Coconut (തേങ്ങ അരിഞ്ഞത്) – ¼ Cup (Optional)
- Shallot (ചെറിയ ഉള്ളി) – 8 Nos
- Curry leaves (കറിവേപ്പില) – 1 Sprig
- Coriander powder (മല്ലിപ്പൊടി) – 1 Table Spoon
- Chilli powder (മുളകുപൊടി) – 1 Tea spoon
- Pepper powder (കുരുമുളകുപൊടി) – ½ Tea Spoon
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Coconut Oil (വെളിച്ചെണ്ണ) – 3 Table Spoon
- Mustard seeds (കടുക്) – ½ Tea Spoon
- Salt (ഉപ്പ്) – To taste
- Peel and slice the yam into 1 inch pieces (See images in the bottom of this page)
- Slice coconut and shallots and keep aside.
- Heat 3 table spoon of coconut oil in a non-stick pan and put mustard seeds. When it splutters, to this add sliced coconut and shallots. Saute it till the shallots turns golden brown.
- Reduce the flame and put coriander, chilli and turmeric powders into it and stir well. To this add yam, curry leaves and salt. Combine well. Cook it covered (about 12 minutes) by adding ½ cup of water on a low flame till done.
- Open the lid, put ½ tea spoon pepper powder and cook it for 1-2 minutes to make it dry. Stir it occasionally. Taste for salt.
- Remove from the flame and transfer the chena mezhukkupuratti to the serving dish.
2) Take care to wear gloves or grease your hand with oil before cutting elephant foot yam (chena) as sometimes it may have itching sensation.
Author: Shaan Geo
Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.