Chena Mezhukkupuratti
Simple, honest, and on every Kerala lunch plate — mixed thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 2 servings
- 1 nos Elephant yam medium piece, Chena
- 2 nos Onion medium — chopped
- 1 tsp Pepper powder
- 2 tbsp Oil
- Salt, to taste
- Mustard seeds — for seasoning
- 2 nos Dry red chillies
- Curry Leaves, a few
Preparation
Step 1
Cut chena into small cubes. Add chopped onion, required salt and some water. Cook in low flame till done.
Step 2
Put a kadai on fire and pour oil. Temper the mustard seeds, dry chillies and curry leaves.
Step 3
Add the cooked chena and add pepper powder.
Step 4
Stir in low flame for two minutes and switch off the fire.
Step 5
An easy side dish for rice is ready.
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Ari Pappadam - Vishu Special
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...
Main Course
Avial - Traditional Recipe
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...
Snacks
Aval Nanachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Payasam
Aval Payasam | Poha Kheer
This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.