Chena mezhukkupuratti recipe | sadya mezhukkupuratti

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Chena mezhukkupuratti recipe

chena mezhukkupuratti recipe with step by step pics and video recipe. learn to make the traditional method of making mezhukkupuratti also known as mezhukku. 

just like how important thoran is in sadya, same way mezhukkupuratti is also an important sides. the classic achinga payaru mezhukkupuratti ranks the top in the list followed by this chena mezhukku. 

What is mezhukkupuratti? ‘mezhukku’ means a glossy look or finish. ‘puratti’ means applying. that is applying a glossy finish to the vegetable is mezhukkupuratti. in some parts this is called as “upperi”

Chena mezhukkupuratti recipe

quick video of chena mezhukkupuratti recipe

step wise pics of making chena mezhukkupuratti recipe

clean, wash and finely chop the yam and soak in water for atleast 10 minutes before you cook. discard the water. this reduces the itchiness caused by yam. cook the yam pieces along with salt, turmeric powder, curry leaves, small onions and coconut pieces. 

Chena mezhukkupuratti recipe

add water enough for the yam to get cooked. close and cook until soft and mashable. 

Chena mezhukkupuratti recipe

open and check if it is easily mashable. 

Chena mezhukkupuratti recipe

heat coconut oil in another pan and crackle mustard seeds. coarsely crush garlic and red chilli in mortar pestle. add the crushed garlic red chilli paste to the oil. fry for few seconds. 

Chena mezhukkupuratti recipe

add the cooked vegetable to it and mix well. serve hot with rice and moru curry

Chena mezhukkupuratti recipe

recipe card of chena mezhukku

chena mezhukkupuratti recipe

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings


  • 2 cups yam chopped
  • 6 nos small onions
  • 2 tbsp coconut pieces
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 sprig curry leaves
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 3 nos garlic
  • 2 nos red chilli


  • cook chopped yam, small onions, coconut pieces along with salt, turmeric powder and water. close and cook until soft. 
  • heat coconut oil in a pan and crackle mustard seeds and add crushed garlic and red chilli paste. mix well and fry for few seconds. 
  • finally add the cooked vegetable and fry until all the water is dry and the flavour gets in pieces. 
  • serve hot with rice and curry. 
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