Mezhukkupuratti is a traditional dry stir-fry from Kerala, South India, known for its simplicity and depth of flavor, typically made without a gravy and using minimal spices. The term “mezhukkupuratti” roughly translates to “coated with oil,” but Whole Food Plant-Based (WFPB) adaptations use water-sautéing instead. Among the many vegetables used, elephant yam (chena) is especially popular due to its earthy flavor and meaty texture. Yam mezhukkupuratti is deeply rooted in Kerala’s culinary heritage and is commonly prepared in both Hindu and Christian households, especially in rural and agrarian communities where yam is grown locally. It’s often part of everyday meals and festive sadya (banana leaf feasts). Elephant yam is valued for its high fiber content, low glycemic index, and digestive properties. It’s also rich in antioxidants and beneficial for gut health. The dish showcases Kerala’s tradition of making nutrient-dense meals using locally available, seasonal produce in a straightforward yet flavorful way.

Ingredients
2 cups of elephant yam, washed, peeied and cut into thin strips or cubes
1 medium onion, thinly sliced
3-4 garlic cloves, thinly sliced or crushed (optional)
1-2 green chillies, slit (adjust according to taste)
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chilli powder (optional)
Unrefined salt to taste
1/4 – 1/2 cup water, as needed
2 tbsp grated coconut (optional but traditional)
1 sprig curry leaves (optional)
Method
Peel the elephant yam and cut into thin strips or cubes
Rinse well
Steam or boil the yam with a pinch of salt and turmeric powder until just tender
Strain and set aside
Add 2 – 3 tbsp water to a heavy bottomed pan
Add sliced onion, garlic cloves (if using) and curry leaves (if using)
Saute over medium heat till the onion turns soft and slightly golden brown
Sprinkle water in intervals if necessary, to avoid sticking
Add the turmeric powder and salt
Add the steamed yam and mix well to coat with the spices
Cook uncovered for 5-7 minutes until slightly golden and crispy at the edges
Stir occasionally
Add grated coconut (if using) and cook for 1-2/minutes more
Mix well
Remove from heat
Serve with red/brown/millet rice and sambar, rasam or any lentil curry
Enjoy!