Chena Mezhukkupuratti

For long I was thinking of consolidating a few recipes for postpartum (post-delivery) care dishes. Vazhakkai (Green banana) – Chena (elephant yam) Mezhukkupuratti is the first one to go in to this category. The blend of these vegetable with coconut pieces in the sauté style preparation make this dish a perfect accompaniment for boiled rice.


  1. Chena/elephant yam : 2 Cup
  2. Green banana/vazhaykka : 1 Cup
  3. Coconut slices : ½ Cup
  4. Chopped onion : ½ Cup
  5. Crushed garlic : 2 cloves
  6. Turmeric powder : ½ T- Sp
  7. Chilli powder : ½ T- Sp
  8. Dried red chilli : 4 (Adjust)
  9. Salt for taste
  10. Oil : 2 Tbl- Sp (Adjust)
  11. Curry leaves


  • Cut the green banana & elephant yam to square pieces.
  • In a pan add yam along with coconut pieces, salt, turmeric powder and a half cup of water; close the lid and boil it.
  • Once it is boiled well, add the raw banana piece; close the lid and cook it (make sure not to overcook, ie , the pieces should be separate). If there is any extra water, drain it and keep it.
  • Heat oil in a pan add the dried red chilli and fry it.
  • Then add the onion along with the garlic and sauté it until translucent.
  • Now add the cooked veggies and fry it. Check the salt, if it needed add salt.
  • Then add the chilli powder and fry it for about 2 minutes.
  • Finally add the curry leaves and turn off the stove.



  • Fresh yam will give the mezhukkupuratty the authentic taste.
  • Use pearl onions for better taste.
  • Adjust the quantity of oil, while frying the vegetables, add oil in-between and sauté it.

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