Chena Mezhukkupuratti Recipe ( Eggplant Foot Yam Stir Fry)
A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - cubed, -1/ water, garlic - cloves. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
17 steps- 1
To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil
-1/ water(2 cups) - 2
Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked
elephant yam (suran/senai/ratalu) - cubed(2 cups)-1/ water(2 cups)onion - finely chopped(1) - 3
Do not cook the yam pieces completely
- 4
Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture
-1/ water(2 cups) - 5
In a nonstick Kadai, add oil and heat on a medium flame
- 6
Once the oil is hot, add mustard seeds followed by curry leaves
mustard seeds(1 teaspoon)curry leaves(6) - 7
Let the seeds splutter
mustard seeds(1 teaspoon) - 8
While keeping the Kadai in medium flame, add garlic, onion and let them fry
garlic - cloves(8)onion - finely chopped(1) - 9
Now add turmeric powder, red chili powder, fennel powder, and pepper powder
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)black pepper powder(1/2 teaspoon)fennel powder(1/2 teaspoon) - 10
Give them a stir so that they blended together
- 11
Do not burn the spices
- 12
Add the cooked yam pieces to the spicy mixture in the Kadai
- 13
Cook yam with the lid covered
- 14
If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water
-1/ water(2 cups) - 15
Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)black pepper powder(1/2 teaspoon)fennel powder(1/2 teaspoon) - 16
Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a side for white rice
- 17
To make it more authentic, use coconut oil for the recipe
Rate this recipe
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Chena Mezhukkupuratti Recipe ( Eggplant Foot Yam Stir Fry)
A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - cubed, -1/ water, garlic - cloves. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil
-1/ water(2 cups) - 2
Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked
elephant yam (suran/senai/ratalu) - cubed(2 cups)-1/ water(2 cups)onion - finely chopped(1) - 3
Do not cook the yam pieces completely
- 4
Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture
-1/ water(2 cups) - 5
In a nonstick Kadai, add oil and heat on a medium flame
- 6
Once the oil is hot, add mustard seeds followed by curry leaves
mustard seeds(1 teaspoon)curry leaves(6) - 7
Let the seeds splutter
mustard seeds(1 teaspoon) - 8
While keeping the Kadai in medium flame, add garlic, onion and let them fry
garlic - cloves(8)onion - finely chopped(1) - 9
Now add turmeric powder, red chili powder, fennel powder, and pepper powder
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)black pepper powder(1/2 teaspoon)fennel powder(1/2 teaspoon) - 10
Give them a stir so that they blended together
- 11
Do not burn the spices
- 12
Add the cooked yam pieces to the spicy mixture in the Kadai
- 13
Cook yam with the lid covered
- 14
If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water
-1/ water(2 cups) - 15
Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)black pepper powder(1/2 teaspoon)fennel powder(1/2 teaspoon) - 16
Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a side for white rice
- 17
To make it more authentic, use coconut oil for the recipe
Rate this recipe
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