Chena (elephant foot yam) mezhukku puratti is a tasty south Indian side dish. It has several health benefits. This yam is packed with vitamins, minerals and proteins and is specially beneficial for lowering cholesterol/sugar levels. It is used for several other south dishes like avial sambar, koottucurry etc. Chena chips is a particularly tasty snack.
Ingredients
1 cup=250ml
Elephant foot yam, 700 g
Water, 1 cup
Turmeric powder, ½ tsp
Salt, 1 tsp
Oil, 4 tbs
Mustard seeds, 1 tsp
Sliced onion, 1 no. (medium)
Chili flakes, 1 ½ tsp
[Optional] Pepper, ¼ tsp
Garam masala, ¼ tsp
Curry leaves, 2 sprigs
Preparation
- Carefully remove the yam skin with a sharp knife while wearing gloves, as it can sometimes make your hands feel itchy. Clean with water and chop the yam into 1 ½ inch long and 1 cm thick pieces.
- Once you have cut and clean the yam, the quantity might reduce to approximately 550g.
- Wash the pieces again and drain the water using a strainer.
- Cook the yam in a covered saucepan with one cup of water and turmeric powder over a medium flame.
- After 5 minutes, add salt and mix well. Toss occasionally to cook evenly and avoid burning. Continue to cook for 10 minutes until tender (not too soft) and the water fully evaporates.
- Check salt. Remove from heat and set aside.
- Heat oil in a thick bottomed wide pan and add mustard seeds.
- Once it pops add onion, curry leaves, and sauté until the onion turns light brown.
- Add chili flakes, pepper, and garam masala, and sauté for a few seconds.
- Add cooked yam and sauté gently without allowing to crumble.
- Sauté occasionally over medium-low flame for ten minutes.
- Your tasty chena mezhukku puratti is ready. Enjoy with rice or chappati as a side dish.
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