Chena Mezhukkupuratti / mezhukkuvaratti is a famous simple side dish in most of Palghat Iyer families. We call it Upperi. I just love this simple curry with a generous sprinkle of coconut oil. My patti is an expert in making this curry and I just love the way she makes it so crispy with less oil.
I am sad that I am not getting fresh Chena/ Yam here. I always use the frozen yam and it never came out good. The picture I have posted is from the recipe I made here in US. But I have made this in Chennai too and it has came out pretty good. Here goes the recipe.
Ingredients:
I am sad that I am not getting fresh Chena/ Yam here. I always use the frozen yam and it never came out good. The picture I have posted is from the recipe I made here in US. But I have made this in Chennai too and it has came out pretty good. Here goes the recipe.
Ingredients:
- Chena/Yam - sliced like cubes - 2 cups
- Salt to taste
- Turmeric powder - 3/4 tsp
- Coconut Oil - 5 tbsp
- Mustard Seeds - 1 tsp
- Red chillies - 2 or 3 tbsp (acc to taste)
- Hing - couple of pinches
Pressure cook yam until cooked but firm adding turmeric powder and salt. When the pressure is released, drain it and keep it aside. In a thick bottomed tawa, preheat one tbsp of oil, splutter mustard and fry red chillies. Add the cooked yam to it and keep the flame to medium. Keep stirring the yam once in every few minutes but make sure that the vegetable does not get mushy. It will take longer to get crispy consistency. Enjoy it with hot sambar or with vatha kozhambu rice.
1 comment:
Would love to finish that bowl just like that,delicious yam fry.
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