Chena Mezhukkupuratti

1. 1

   Prepare and cook the yam

   • In a pot, add the yam cubes, 2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder.
   • Bring to a boil and cook for 10-12 minutes, or until the yam is tender but still holds its shape. Be careful not to make it mushy.
   • Drain the water completely and set the cooked yam aside.
2. 2

   Sauté the aromatics

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until fragrant.
   • Add the sliced shallots and crushed garlic. Sauté for 5-7 minutes until the shallots turn soft and light golden brown.
3. 3

   Roast the yam

   • Lower the heat, add the remaining turmeric powder and red chili powder. Sauté for 30-40 seconds until the raw smell of the spices disappears.
   • Add the cooked yam cubes and the remaining 1/2 tsp of salt. Mix gently to coat the yam pieces evenly with the masala.
   • Continue to cook on low to medium-low heat for 10-12 minutes, stirring every couple of minutes.
   • Allow the yam to roast until it develops a slightly crisp, dark brown coating on the outside.
4. 4

   Serve the dish

   • Once the yam is well-roasted, turn off the heat.
   • Serve the Chena Mezhukkupuratti hot as a side dish with steamed rice, sambar, or rasam.

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