Chena Mezhukuparrati Recipe (Eggplant Foot Yam Stir Fry) – Kerala Style
Chena Mezhukuparrati, also known as Eggplant Foot Yam Stir Fry, is a classic vegetarian dish from the heart of Kerala, rich in flavor and traditional spices. This dish can be made with various vegetables, including beans, raw banana, ivy gourd, bitter gourd, and, of course, Elephant Foot Yam (Chena), which is the star of this recipe. The vegetables are stir-fried with aromatic spices, garlic, and onions, and cooked until they absorb all the rich flavors. Some variations use shallots instead of regular onions, and while this recipe is typically paired with rice, it can also complement other South Indian meals.
This recipe for Chena Mezhukuparrati captures the essence of Kerala’s cuisine, offering a balanced blend of heat from the chili, the sharpness of garlic, the earthy richness of yam, and a subtle sweetness from the curry leaves. The dish is made in a non-stick pan (Kadai) and is simple enough to prepare on a weeknight while still offering the depth of flavor that comes from slow cooking with fresh spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu), cubed | 2 cups |
| Water | 2-1/2 cups |
| Garlic (cloves) | 8 cloves |
| Onion, finely chopped | 1 medium |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chili powder | 1-1/2 teaspoons |
| Black pepper powder | 1/2 teaspoon |
| Fennel powder | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 6 leaves |
Nutritional Information (Per Serving)
(Approximate values for 1 serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Sodium | 20 mg |
| Potassium | 500 mg |
| Vitamin A | 10% DV |
| Vitamin C | 25% DV |
| Calcium | 3% DV |
| Iron | 8% DV |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions
-
Boil the Elephant Foot Yam:
Begin by heating water in a medium-sized pot and add a pinch of salt. Bring the water to a boil. Add the chopped Elephant Foot Yam (Chena) into the boiling water and cook for about 7-10 minutes, or until it is just half-cooked. The yam should be slightly tender but still firm. Be careful not to overcook it at this stage. Drain the water and set the yam pieces aside on a paper towel to remove any excess moisture. -
Prepare the Spice Mix:
While the yam is draining, heat oil in a non-stick Kadai (frying pan) over medium flame. Add the mustard seeds and let them splutter. Then, add curry leaves and sauté for a few seconds to release their aroma. -
Sauté the Aromatics:
Once the mustard seeds have popped, add the finely chopped garlic and onion to the pan. Stir-fry them until the onions turn golden brown and the garlic becomes aromatic, which should take about 5 minutes. -
Add the Spices:
Next, reduce the heat slightly and add the turmeric powder, red chili powder, black pepper powder, and fennel powder to the pan. Stir the mixture well so that the spices coat the onions and garlic evenly. Be cautious not to burn the spices. If necessary, add a little splash of water to prevent burning. -
Cook the Yam:
Now, add the pre-cooked Elephant Foot Yam pieces to the spice mixture. Stir gently to combine, ensuring the yam is well coated with the spice mix. Cover the pan with a lid and cook the yam for about 10-15 minutes on medium heat, stirring occasionally. If the mixture starts to stick to the bottom, add a couple of tablespoons of hot water to loosen it up and prevent burning. -
Final Cooking:
Continue cooking until the yam pieces are tender and the spices are well absorbed. The raw smell of the spice powders should disappear, and the dish will begin to thicken slightly. Once everything is perfectly cooked and combined, turn off the heat. -
Serve:
Chena Mezhukuparrati is traditionally served as a side dish with hot white rice, but it also pairs wonderfully with chapati or paratha. For an authentic touch, you can drizzle coconut oil over the dish just before serving to enhance its flavor.
Tips for the Best Chena Mezhukuparrati
- Use fresh ingredients: Fresh Elephant Foot Yam gives the dish its signature texture. If fresh yam is unavailable, you can use frozen, though the texture may vary slightly.
- Spices to taste: Adjust the quantity of red chili powder and black pepper based on your preference for heat.
- Shallots for sweetness: For a more traditional Kerala flavor, replace the regular onion with shallots for a sweeter taste.
- Coconut oil: While you can use any cooking oil, coconut oil is commonly used in Kerala for its distinctive flavor, which complements the spices beautifully.
- Customize with vegetables: If you wish to create variations, you can add beans, raw banana, ivy gourd, or bitter gourd to the stir-fry for different textures and tastes.
Why You Should Try This Recipe
Chena Mezhukuparrati is more than just a simple vegetable stir-fry; it’s a perfect example of Kerala’s culinary tradition, where fresh, local produce and aromatic spices come together to create a dish that is as flavorful as it is comforting. The dish is vegan and gluten-free, making it suitable for a variety of dietary preferences. With the addition of simple spices and fresh curry leaves, it is an authentic taste of South Indian cuisine that can elevate any meal, especially when served alongside a bowl of steamed rice.
Enjoy preparing and savoring this Chena Mezhukuparrati (Eggplant Foot Yam Stir Fry) and bring a bit of Kerala’s vibrant food culture to your table!
