How to prepare a Chenna Mezhukupuratti Recipe?

Chenna Mezhukupuratti is a tasty and healthy recipe which is one of the special recipe in Kerela. Read here about preparation method for Chenna Mezhukupuratti. Now, it is very easy to prepare in your home if you follow the below procedure.

The Chenna Mezhugupuratti is really good for health and it contains many nutritious and proteins in it, Adding to that Parippu is highly nutrious and filled up with potassium, iron and proteins. It comes with the omega 3 Fatty Acids. This parippu takes a preparation time of about 10 Minutes. For cooking it takes just about 20 Minutes. We can serve it for 4-5 at instant. Parripu is highly delicious and it is one of the must like recipe among Keralians.

Ingredients used In Chenna Mezhukupuratti

• Elephant Foot Yam-2 Cups
• Thinly Sliced Coconut-1/4 Cup
• Shallot – 8 no's
• Curry Leaves – 1 Sprig
• Coriander Powder-1 Table spoon
• Pepper Powder-1/2 Tea Spoon
• Turmeric powder-1 Pinch
• Coconut Oil-3 Table Spoon
• Mustard seeds-1/2 Tea Spoon
• Salt for Taste

How to Prepare Chenna Mezhukupuratti?

Peel and Slice the yam into 1 Pieces which will gives good taste and provided to that follow it carefully

Slice Coconut and Shallots Keep Aside

Heat 3 table spoon of coconut oil in a non-stick pan and put mustard seeds. When it splutters to this add sliced coconut and shallots. Fry it till it turns to golden brown

Reduce the flame and put coriander, chili, turmeric powders and into it and stir well. To this add yam, curry leaves and salt .Combine well Cook it covered for now about 15 adding1/2 cups of water on low flame.

Open the lid, put ½ tea spoon pepper powder and cook it for1-2 minutes to make it dry. Stir it occasionally Taste for salt.

Remove from flame and transfer the chenna mezhukkupuratti to the serving dish.

Tips to get Good Results
• Garam Masala 1 pinch can be added for better taste
• Take care to wear gloves or grease your hand with oil before cutting elephant foot yam chenna as sometimes it may have etching sensation.

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