Chena Mezhukkupuratti

Name: Chena Mezhukkupuratti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g yam (peeled and cut into small cubes); 2 cup water (for boiling); 0.5 tsp salt; 1 pinch turmeric powder; 2 tbsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken in half); 10 pcs curry leaves; 8 pcs shallot (small, sliced); 0.5 tsp red chili powder

RATING

4.4/5(92)

TASTE SCORE

7/10

This Kerala-style yam stir-fry is simple, earthy, and full of flavor from coconut oil, curry leaves, and a gentle hit of chili. The pieces turn tender inside with lightly crisp edges, making it a lovely side for rice and curry.

PREP

15m

COOK

25m

SERVES

1 KATORI

251 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prep the yam and shallots.
1.Peel the yam and cut it into small, even cubes.
2.Slice the shallots thinly.
3.Break the dried red chilies into halves.
TIPRub a little oil on your knife and hands if the yam feels itchy while cutting.
boil · ~12 min
Boil the yam until just tender.
Add the yam, water, salt, and turmeric powder to a pot. Bring to a boil and cook until the cubes are just tender but still hold their shape, then drain well.
TIPDo not overcook the yam or it will break up when stir-fried.
saute · ~7 min
Make the coconut oil base.
1.Heat coconut oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili and curry leaves and cook for a few seconds.
4.Add sliced shallots and sauté until soft and lightly golden.
saute · ~8 min
Toss the yam with the spices.
Add the boiled yam and red chili powder to the pan. Toss gently so the cubes stay whole and cook on medium-low heat until the edges look lightly crisp and coated in the oil and spices.
TIPSpread the yam in a single layer for a minute or two at a time to help it brown nicely.
serve
Serve hot with rice and curry.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled yam very well before it hits the pan, or the stir-fry will steam instead of crisp.
2
Cut the yam into evenly sized small cubes so they turn tender at the same time and brown uniformly.
3
Boil only until just tender; a knife should slide in with slight resistance so the cubes stay intact while tossing.
4
Use a wide pan and avoid overcrowding to help the yam develop the lightly crisp edges typical of mezhukkupuratti.
5
Let the shallots turn lightly golden before adding the yam; this gives the dish its sweet, savory base.
6
Toss gently with a flat spatula rather than stirring hard, since boiled yam can break apart easily.
7
This dish reheats well in a skillet; skip the microwave if you want to preserve the crisp edges.