Chena Mezhukkupuratti is a very tasty mezhukkupuratti which is easy to prepare and can be served with rice.
Chena (Elephant Yam) : 1/4 kg
Shallots - 10 no
Green Chillies - 2 nos (Cut legth wise at the bottom only)
Coconut Oil - 4 tbsp
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 1/2 tsp
Salt - as required
Ingredients:
Chena (Elephant Yam) : 1/4 kg
Shallots - 10 no
Green Chillies - 2 nos (Cut legth wise at the bottom only)
Coconut Oil - 4 tbsp
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 1/2 tsp
Salt - as required
Method:
Cut the yam into cube pieces. Slice the onions thin.
Cook chena with salt, turmeric powder and chilly powder (Do not overcook, as mezhukkupuratti will not come out well with mashed chena. I learnt this the hard way. Also cutting them into very small pieces can also lead to mashing up).
Pour oil into a hard bottomed pan and add green chilly and Onion slices.
When the onion turns golden brown, add the cooked vegetable.
Fry for some time until all the water disappears and the mezhukkupuratti appears dry.
Mezhukkupuratti is ready to be served with Rice.
An earlier one I prepared in India:
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