Chena Mezhukupuratti is another one of my favourite recipes. Easy to cook and more easy to eat. The Chena or yam as it is otherwise known is julienned (maybe julienned is too small but just a little bigger) and boiled with basic powders and shallow fried till it gets crisp. It is that simple but it tastes damn good. Go ahead try it out I promise you will love it. This is being sent to Kerala Kitchen being hosted by Ria.
1. Chena (Yam ) – 250 gm
2. Turmeric Powder – 1/4 Teaspoon
3. Chilly Powder – 1/2 Teaspoon
4. Mustard seeds – 1 tsp
5. Curry leaves – 1 or 2 sprigs
6. Whole red chillies – 4 – 5 (depending on your spice tolerance remember we have already boiled the yam with chilly powder)
7. Coconut Oil or any other oil – 2 Teaspoons
8. Salt – To taste
Peel the yam, and clean and julienne it into small pieces. Cook yam with water, turmeric powder, Chilly powder and Salt (most people are reluctant to add salt saying the yam doesn’t cook well if you add salt I have found no such problem). Cook covered till just done but take care it should not get mushy. Heat up oil in the frying pan and add the mustard seeds, red chillies, and curry leaves and add yam and fry it in medium flame till done. If you want a little burnt bottom (as I like it) for the last few minutes keep it on high.