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Chena mezhukkupuratti/Kerala Style Chena Fry/Elephant Foot Yam Fry

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Chena Fry

0/5 (5)
7 minutes
Preparation Time
30 minutes
Cooking Time
easy
Difficulty
5
Servings

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INGREDIENTS

Chena-peeled,cubed into small pieces,2 cup
Dry red chilly flakes –1 to 1.5 tablespoon(as per taste)
Turmeric powder-1/2 teaspoon
Kunjulli/Shallots-6 Pods
Garlic- 2-3 pods(with skin)
Salt- as needed
Coconut oil- as required
Curry leaves- 2 sprigs

DESCRIPTION

Chena mezhukkupuratty/Kerala Style Chena Fry/Elephant Foot Yam Fry is a tasty dish goes really well with hot boiled rice and coconut chutney.I have a great tip to add more taste to the dish.This mezhukkupuratty is an inevitable item in sadyas.Do try this tasty nadan dish  and enjoy your food.

HOW TO PREPARE

 

Cut the washed yam to small cubed pieces

In a vessel add these yam pieces,turmeric powder ,salt and required water.

Boil it for about 10 to 15 minutes on a medium flame.

Switch off the flame, drain if there is excess water and keep aside.

Heat oil in a pan on a low- medium flame.

Add cooked yam pieces to this.

Sprinkle curry leaves and crushed garlic to this.

Stir well for few seconds.

Add dry red chilly flakes and chopped shallots to this.

Stir well to mix all the ingredients on the vegetable.

You can add more coconut oil through the sides of the pan ,if needed.

Stir in between,until you get a crispy fry /mezhukkupuratty texture( as shown in the above pictures).

Kerala Style Chena fry is ready.

Serve hot with boiled rice and coconut chutney.

TIPS

Adjust the spiciness as needed.

Adding red chilly flakes increases the taste of this dish .This is available in supermarkets.Or else,you can take dry red chillies/Vattal mulaku and  crush these  as well.

Try to use coconut oil to get an authentic touch and aroma.

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