Chena Mezhkkupuratti is a popular Kerala style stir fry recipe of Elephant Yam. Elephant Yam goes by many names like Chena in Kerala, Senai Kezhungu or Senai in Tamil Nadu and Suran across other parts of the country.
This not-so-fashionable, wildly grown tuber, has not yet gained the popularity in the culinary world like the more fashionable tuber – sweet potato. In India, the humble tuber signifies abundance. During the olden days, in many parts of the country, this tuber would grow easily, without much maintenance and would be a rich source of carbohydrates and a few important minerals that would compensate for meals during seasons of no or minimal harvest. In some instances, this tuber would act like a meat substitute, especially when meat would be more expensive or difficult to procure. In certain tribes of Africa, the largest tuber is usually handed over to the chieftain, thus reiterating its significance with abundance.
Chena or Yam is usually boiled well and treated with a barrage of spices when cooked to rid it of alkaloids or allergen properties that cause itching and swelling when consumed raw. Popular ways of cooking the yam are making it a stir fry, roasted or fried with spices, making it into a curry/kadhi or converting it into kebabs.
Read on to know how to make Chena Mezhkkupuratti or popular Kerala style stir-fried Elephant Yam. Serve this dish with steaming hot rice.
About the Recipe
You should without a doubt try this recipe because it’s one of those dishes that looks fancy but is actually pretty simple to make. The magic happens when the spices meet the coconut oil and create this incredible aroma that fills your whole house. What I love most about this dish is how the yam absorbs all those wonderful flavors while getting perfectly golden. It’s a great way to enjoy yam if you’ve never cooked with it before, and the texture is just perfect when done right.
Why You’ll Love This Recipe
This dish hits all the right notes – it’s spicy, aromatic, and incredibly satisfying. The way the shallot-garlic paste coats each piece of yam creates layers of flavor that keep you coming back for more. I especially love the contrast between the tender yam and the slightly caramelized edges you get from roasting it just right. The coconut oil adds this rich, nutty flavor that you just can’t get with regular cooking oil. Plus, it’s naturally gluten-free and packed with good stuff from the yam and spices.
Cooking Tips
Don’t fully cook the yam when boiling – it should still have a slight bite to it since it’ll cook more in the pan. Make sure to grind your shallot-garlic paste really smooth for the best texture. Keep the heat at medium when coating the yam to prevent burning the spices. Let each piece get nice and golden before stirring too much. The key is patience – let those flavors develop slowly for the best results.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 45 minutes to make from start to finish. Serve it hot alongside steamed rice or even with some warm chapati. You can store leftovers in the fridge for up to 3 days, though it tastes best fresh. If reheating, do it gently in a pan with a splash of oil to bring back that nice texture.
Similar Recipes
- Kappa Mezhukkupuratti (Tapioca stir-fry)
- Vazhakkai Mezhukkupuratti (Raw banana stir-fry)
- Chembu Mezhukkupuratti (Colocasia stir-fry)
- Kerala Beetroot Thoran
Nutrient Benefits
Yam is packed with fiber, potassium, and vitamin C, making this dish both delicious and nutritious. The garlic and shallots add antioxidants and have natural anti-inflammatory properties. Coconut oil provides healthy fats, while the spices like turmeric and coriander offer their own health benefits. It’s a wholesome dish that gives you energy and keeps you satisfied for hours.
Chena Mezhkkupuratti
Ingredients
- 500 g Yam
- 15 Shallots
- 6 Garlic Cloves
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 2 tsp Red Chilly Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Pepper Powder
- 4 tbsp Coconut Oil
- as per taste Salt
Instructions
- Wash well and remove the outer skin of the yam and cut them into thin slices.
- Grind the shallots along with garlic to a fine paste.
- Boil the yam pieces and keep it aside. Do not boil it fully.
- Heat oil in a pan and temper with mustard and fennel seeds.
- Add the onion-garlic paste, chilly powder, turmeric powder, coriander powder, pepper powder and salt as per taste.
- Cook until raw smell of the powders disappear.
- Add the cooked yam slices and reduce the flame to medium.
- Coat the yam pieces well with the gravy.
- Roast the yam until golden brown.
- Sprinkle the coriander leaves on top and serve hot with steamed rice.
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Frequently Asked Questions
Can I use regular onions instead of shallots?
You can substitute with regular onions, but shallots give a sweeter, more delicate flavor that’s traditional in Kerala cooking. Use about 2 medium onions if that’s what you have on hand.
What if I can’t find yam at my local store?
Look for yam in Indian grocery stores or the international section of larger supermarkets. You can also substitute with sweet potato or regular potato, though the taste will be different from the original recipe.
How do I know when the yam is cooked just right?
The yam should be fork-tender but not falling apart when you boil it initially. When roasting, you want golden brown edges with a slightly crispy exterior. It should hold its shape but be completely tender inside.
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