Chenai or Senai Kizhangu or Elephant yam is one of my favorite vegetables. It is a versatile vegetable and can be used in a variety of dishes from kuzhambu to kootu to roast. It has a unique taste and I just love it. This Mezhukuppuratti is a very simple one, with a quick tempering and very few add ons, but it tastes amazing when paired with rasam or even with Mor Kootan. The only trick to get the vegetable cooked right. If cooked too soft then the roast will turn out mushy.
What you’ll need
- Chena/Suran/Elephant Yam – 500gm
- Turmeric Powder – ¼ tsp
- Asafoetida – a generous pinch
- 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. I like them small.
- Wash well.
- Transfer the pieces into a vessel, toss with salt and turmeric powder.
- Pressure cook the pieces for one whistle. Don’t add any water in the pieces. Just add water in the cooker and place the container with the yam pieces. Close the lid and cook for one whistle. This will ensure that pieces are cooked yet not mushy. Else you can also parboil the yam pieces in a vessel with water. Take care that the pieces don’t turn too soft.
- 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 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.
Serve with rice and Sambar or a simple rasam.