Chena mezhukkupuratti
Chena mezhukkupuratti, from above
VegVeganKerala

Chena mezhukkupuratti

Yam cubes tossed in coconut oil with shallots and chilli flakes. Rice's crunchy sidekick.

35 minTime
3 gProtein each
mediumSpice
The oil coated fry1 chapter · 1 min read

Make it your way

Grandma's wayCoconut oil, crushed shallots and yam.
The original
199kcalsame
3 gproteinsame
5 gfibresame
35minutessame

Chena mezhukkupuratti, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Elephant foot yamabout 3 cups, cubed
Shallots8, crushed
Garlic4 cloves, crushed
Red chilli powder (indian red chili powder)1 tsp, or chilli flakes
Black pepper½ tsp, crushed
Turmeric (ground turmeric)½ tsp
Coconut oil2 tbsp
Mustard seeds½ tsp
Curry leaves3 sprigs
Waterfor boiling
Saltto taste

Method

3 steps
  1. 1Boil yam cubes with turmeric and salt until just tender. Drain.
  2. 2Heat coconut oil, splutter mustard, add crushed shallots, garlic and curry leaves and fry golden.
  3. 3Add the yam, chilli and pepper and toss on medium until the edges brown and the oil coats every piece.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Chena mezhukkupuratti: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kerala parotta60 min
Bread or rice Jeera rice30 min
With a main Kerala meen curry35 min
With a main Moru kachiyathu15 min
To drink Kulukki sarbath5 min
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