Friday, 29 May 2015

CHENA MEZHUKKUPERATTY





CHENA MEZHUKKUPERATTY

INGREDIENTS
Chena/Suran (Elephant Foot Yam) - 400gms, cut into bite size pieces (measured after cleaning)
Whole small onion - ½ cup
Whole garlic - 3, big cloves
Red chilli powder - 2-21/2 tsp
Turmeric powder - ¼ tsp
Pepper powder - ½ tsp
Fennel (perumjeerakam) powder - a pinch
Hot water - 2 tbsp
Mustard seeds - ¼ -1/2 tsp
Salt
Curry leaves
Coconut oil


INSTRUCTIONS
Cook the cleaned chena pieces with salt till it's tender (refer notes). Make sure you dont overcook them. It should retain a crunchy texture.
Crush together the whole garlic and whole small onion using a mortar and pestle. Keep it aside. Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown.
Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins. Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala.
Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well. Remove from fire and serve hot with rice.