Chena Mezhukkupuratty

Chena Mezhukkuperatty

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


  • 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


  • 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.
  • 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.
  • 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.
  • 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.


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.