Chena Mezhukkupuratty

Chena Mezhukkuperatty

Course: Side Dish
Cuisine: Indian, Kerala
Servings: 3 -4
Author: Maria Jose


  • 400 gms Chena / Suran Elephant Foot Yam, cut into bite size pieces (measured after cleaning)
  • 1/2 cup Whole small onion
  • 3 Whole garlic big cloves
  • 2 - 2.5 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • A pinch Fennel Powder (Perumjeerakaom)
  • 2 tbsp Hot water
  • 1/4 - 1/2 tsp Mustard seeds
  • Salt
  • Curry leaves
  • Coconut oil


  1. Cook the cleaned chena pieces with salt till it's tender (refer notes). Make sure you dont overcook them. It should retain a crunchy texture.
  2. Crush together the whole garlic and whole small onion using a mortar and pestle. Keep it aside. Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown.
  3. Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins. Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala.
  4. Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well. Remove from fire and serve hot with rice.

Recipe Notes

Since the chena I get in Bahrain, cooks in no time, I usually cook it on stove top, by boiling it with water and salt. Be careful while adding salt the second time, since chena is already cooked with salt.