Kerala Style Chena Mezhukkupuratty Recipe – Yam Stir Fry
Experience the vibrant flavors of Kerala with this delectable dish, Chena Mezhukkupuratty, a traditional yam stir fry that perfectly balances spices and textures. This vegetarian delight, featuring elephant yam, is not only easy to prepare but also makes for a wholesome accompaniment to your everyday meals. Letโs dive into the ingredients and preparation methods for this enticing recipe that serves four.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 2 cups, chopped into small cubes |
| Red chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 tablespoon, pounded |
| Black pepper powder | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Coconut oil | 1 tablespoon |
| Pearl onions (Sambar onions) | 1 cup |
| Garlic | 6 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3g |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Carbohydrates | 23g |
| Fiber | 4g |
| Sugars | 2g |
| Sodium | 300mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 35 minutes |
| Total | 45 minutes |
Instructions
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Boil the Yam: Start by boiling the elephant yam in a pressure cooker. Add enough water to cover the yam pieces, along with a pinch of salt and the turmeric powder. Close the lid and cook for about three whistles. It is essential to ensure that the yam does not become mushy; you want it tender but firm. Once done, carefully strain the water and set the yam aside.
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Make the Onion-Garlic Paste: In a mixer, combine the pearl onions and garlic cloves. Grind them together to form a coarse paste, which will add depth of flavor to the stir fry.
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Heat the Oil: In a kadai or deep frying pan, heat the coconut oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. Then, add the curry leaves, which will infuse the oil with their aromatic flavor.
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Sautรฉ the Paste: Introduce the ground onion and garlic paste into the kadai. Sautรฉ it until the raw aroma dissipates and the mixture becomes golden brown.
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Add the Spices: Stir in the spice powdersโred chilli powder, turmeric powder, fennel seeds, and black pepper powder. Cook for a few minutes, stirring continuously to ensure that the spices blend well with the onion-garlic mixture.
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Incorporate the Yam: Once the spices are well combined, gently add the boiled yam cubes to the kadai. Carefully coat the yam with the spicy mixture, ensuring every piece is evenly seasoned. Stir fry the yam for about 10-15 minutes, allowing it to crisp up on the edges while absorbing all the flavorful spices.
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Check Seasoning: Taste the stir fry and adjust the seasoning by adding salt as needed. Stir well to combine.
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Serve: Serve your Kerala Style Chena Mezhukkupuratty hot, ideally accompanied by Thandu Keerai Sambar, steamed rice, and Elai Vadam for a complete and satisfying meal.
This delightful yam stir fry not only showcases the rich culinary heritage of Kerala but also promises to be a star on your dining table, combining healthful ingredients with robust flavors. Enjoy this recipe and bring a taste of Kerala into your kitchen!
