May 22, 2014

Chenai Mizhakkuparatti

Adapted from palakkadchamayal

  • Chena/Elephant Yam – 500gm
  • Onion - 1 Nicely chopped
  • Salt to taste
  • Chilly Powder – ½ tsp
  • Curry Leaves – few
  • Mustard Seeds – ½ tsp
  • Oil – 2 tbps

  • Remove the skin of the yam and cut into small or medium sized cubes. 
  • Wash well.
  • Transfer the pieces into a vessel, toss with salt.
  • Pressure cook the pieces for one whistle.
  • This will ensure that pieces are cooked yet not mushy.
  • Once cooked, remove from cooker, and transfer to a wide plate, let it cool for a while.
  • Now heat a non stick kadai with oil, temper with mustard seeds. Then add asafoetida and curry leaves.
  • Now add the sliced onon and Fry till golden Brown
  • Now add the cooled yam pieces and mix gently. Add chilly powder at this stage and mix. Check for salt and add if required.
  • Let it get roasted well in the open kadai on a medium to low flame. Keep stirring once in a while without breaking the pieces. This may take anywhere between 8 to 10 minutes.
  • Remove from heat.

  • Notes:-

    You can also parboil the yam pieces in a vessel with water. Take care that the pieces don’t turn too soft.

    No comments:

    Post a Comment