CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

     Recipes with Elephant Foot Yam or so-called Chena in Malayalam pops out only when I get hold of this vegetable.  We do not get Elephant Foot Yam in Malaysia, so a trip to Singapore is always incomplete without one or two big sized Yams from Little India.  It is my husbands favourite vegetable and until the stock gets over, I would repeatedly be making this Chena Mezhukkupuratti or Upperi. I love to incorporate it into Avial and Koottukari. My kids like Pan-roasted Yams, in spite of my son saying that it tastes like yesterday's newspaper. Why yesterday's newspaper is... I used to pack roasted yams in their Lunch Boxes when we were in India.  When the dish turns cold, it becomes slightly stale & dry which made my son give the dish a name of his choice.
     In this Chena Mezhukkupuratti recipe, I have pan-fried the vegetable along with the seasonings on a very low flame until it turns soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Mezhukkupuratti is a classical Kerala Style stir-fried vegetable.  Some regions of Kerala call it 'Ularthu/ Ularthiyathu'.  Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Papaya(Omakka/Pappanga), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/drily roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Elephant Yam/Chena.
     Mezhukkupuratti is a method of Stir-frying a vegetable which is a common style of preparation in Kerala Cuisine. It is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery or any other curry of your choice and Pappadam for a complete meal.


Few other Mezhukkupuratti Recipes which can be served in a Sadhya or a simple Lunch Menu:

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

For more recipes for SADHYA, click here...


Cuisine - Kerala (South India) 
Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes 

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

 

INGREDIENTS :

For Chena Mezhukkupuratti:

Elephant Foot Yam/Chena - 2 Cups
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste
Sugar - a Pinch (Optional)
Coconut - 2 Tablespoons (Optional)
Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tablespoon.

To Grind Coarsely:

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.