Chena Mezhukkupuratti - Kerala

• Black pepper

  3 g

• Coconut oil

  20 ml

• Curry leaves

  10 pc

• Dried red chilli

  2 pc

• Elephant yam

  peeled and cubed

  300 g

• Mustard seeds

  4 g

• Salt

  to taste

• Shallots

  sliced

  40 g

• Turmeric powder

  2 g

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Method

1. 1Peel and cube the elephant yam; boil with turmeric and salt until just tender, then drain.
2. 2Coarsely crush the black pepper and dried red chilli.
3. 3Heat coconut oil and splutter mustard seeds.
4. 4Add sliced shallots and curry leaves, saute until soft.
5. 5Add the yam, crushed pepper-chilli and a little salt.
6. 6Fry uncovered on medium heat 10-12 minutes, stirring, until browned and dry.
7. 7Serve hot with rice and sambar.