Chena Mezhukkupuratti Recipe

Cooking Directions

• STEP 1.Peel the elephant foot yam and cut it into small cubes.
• STEP 2.Boil the yam cubes in salted water until they are tender.
• STEP 3.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add the boiled yam cubes and stir-fry for a few minutes.
• STEP 7.Finally, add grated coconut and cook for another 2-3 minutes.
• STEP 8.Serve hot as a side dish with rice and sambar or rasam.

Cooking Tips

• Make sure to cook the yam cubes until they are tender but not mushy.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can also add some crushed garlic while sautéing the onions.

Storage and Serving

• Chena Mezhukkupuratti is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.