Chena Mezhukkupuratti

Instructions

1. 1

   Prepare and cook the yam

   • In a pot, add the yam cubes, 2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder.
   • Bring to a boil and cook for 10-12 minutes, or until the yam is tender but still holds its shape. Be careful not to make it mushy.
   • Drain the water completely and set the cooked yam aside.
2. 2

   Sauté the aromatics

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until fragrant.
   • Add the sliced shallots and crushed garlic. Sauté for 5-7 minutes until the shallots turn soft and light golden brown.
3. 3

   Roast the yam

   • Lower the heat, add the remaining turmeric powder and red chili powder. Sauté for 30-40 seconds until the raw smell of the spices disappears.