Chenai Mezhukupuratti
Chena Mezhukkupuratti is a traditional Kerala side dish made with chena (elephant yam), coconut oil, and a few simple spices. It is a familiar part of the Onam Sadya, where its slightly crisp edges and earthy flavor add a nice contrast to the curries and other dishes on the banana leaf. Simple, flavorful, and easy to make, it is one of those everyday Kerala dishes that fits perfectly into a festive Sadya.
Ingredients
1.5 cups elephant yam / chena, cubed
¼ tsp turmeric powder
¼ tsp chilli powder
Salt, as needed
Coconut oil, as needed
Mustard seeds, as needed
Red chillies, as needed
Curry leaves, as needed
Method
Cook the chena: Add the cubed elephant yam to a pan along with turmeric powder, chilli powder, and salt. Add enough water to cook the yam and cook until it becomes soft and tender. Take care not to overcook it—the pieces should remain intact and hold their shape.
Prepare the tempering: Heat coconut oil in a pan over medium heat. Add the mustard seeds and allow them to splutter. Add the red chillies and curry leaves, and sauté briefly until fragrant.
Roast the yam: Add the cooked chena to the pan and gently mix it with the tempered oil and spices. Roast for about 3–4 minutes, stirring carefully so the pieces don’t break apart.
Serve: Once the chena is lightly roasted and coated with the spices, remove from the heat. Serve warm as part of an Onam Sadya or with steamed rice.
