KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

Traditional Chakka Pradhaman Recipe - Kerala’s Classic Jackfruit Dessert

Traditional Chakka Pradhaman Recipe | Kerala’s Classic Jackfruit Payasam

A Taste of Tradition: The King of Kerala Payasams

    In the realm of Kerala sweets, Pradhaman is considered the king. Unlike a standard payasam which might use cow's milk and sugar, a true Pradhaman relies on the trinity of coconut milk (തേങ്ങാപ്പാൽ), jaggery (ശർക്കര), and ghee (നെയ്യ്).

    While many enjoy Parippu Pradhaman or the classic Ada Pradhaman, and our own family favourite Gothambu Pradhaman, the Chakka Pradhaman (ചക്ക പ്രഥമൻ) is a seasonal payasam. It captures the essence of the "Chakka" (Jackfruit) season, turning the fruit into a dark, classic "Karutha Payasam" - colloquially called for Payasams made with Jaggery. In our household, the aroma of jackfruit cooking in ghee is the first sign that a festival is around the corner.

Why is Pradhaman Essential in a Kerala Sadhya?

    A Kerala Sadhya (banquet) is incomplete without a Pradhaman and/or Payasam to finish the meal. This traditional feast is a grand affair with 20+ accompaniments and is served on a banana leaf, making it a cultural experience in itself. The Sadhya is usually concluded with Pradhaman, sometimes paired with Pappadam and Pazham (banana), blending sweet and savoury tastes in perfect harmony.

Chakka Pradhaman: A Dessert, Rooted in Tradition

The Star Ingredient: Jackfruit

    For this Thiruvonam, I prepared Chakka Pradhaman using fresh, seasonal jackfruit. The jackfruit is ground and cooked with jaggery syrup, creating a beautifully caramelized base, while the subtle flavours of cardamom and dry ginger powder add warmth and complexity to the dish. The rich, creamy texture of this payasam comes from the liberal use of fresh homemade coconut milk. If you cannot get fresh jackfruit pods, then traditonally Chakka Varattiyathu(Jack fruit preserve) is used to make Chakka Payasam.

Why You Will Love This Recipe

• Authentic Flavours: Uses the traditional "Karutha Payasam" method with dark jaggery.
• Cultural Experience: An essential part of the 20+ accompaniments in a Kerala Sadhya.
• Rich Texture: Achieved through multi-stage additions of fresh coconut milk.
• Versatile: Can be made with fresh fruit or preserved Chakka Varattiyathu.

Chakka Pradhaman Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Pradhaman / Payasam / Dessert
• Yields: Approx. 1 Litre
• Servings: 4–6
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15–25 Minutes
• Cooking Time: 20–30 Minutes
• Total Time: Approx. 55 Minutes

How to Make Chakka Pradhaman – Kerala’s Unique Jackfruit Payasam

A Traditional Dessert Perfect for Festive Sadhyas

    Chakka Pradhaman, also known as Jackfruit Payasam, is a beloved traditional Kerala dessert, especially served during Onam and Vishu Sadhyas. Made with ripe jackfruit, creamy coconut milk, and sweet jaggery, this delightful payasam is a must-have for any festive feast. Follow this easy recipe to bring an authentic taste of Kerala to your table!

Ingredients for Chakka Pradhaman

The Base

• 10–12 Nos. Jackfruit Pods (Seeds removed)
• 1/2–3/4 Cup Jaggery (adjust to taste)
• 3/4 Cup Water

The Coconut Milk (തേങ്ങാപ്പാൽ)

• 1 Cup Thick Coconut Milk (First Extract / Onnam Paal)
• 2 Cups Thin Coconut Milk (Second Extract / Randam Paal)

For that creamy fresh tasting Fish Nirvana, skip the tin! If you’ve got 10 minutes and a coconut, check out my guide on How to Make Fresh Homemade Coconut Milk.  

Garnish & Flavour

• 3 tbsp Ghee
• 3 tsp Coconut Pieces (thinly sliced)
• 10–12 Nos. Cashew Nuts
• 10–12 Nos. Raisins
• 6 Nos. Cardamom
• 1/2 tsp Dry Ginger Powder (Chukku)

Step-by-Step guide to Make Chakka Pradhaman

Step 1: Prepare the Jaggery Syrup

• In a pan, add jaggery and water and bring it to a boil over high flame. Once it starts boiling, lower the flame and let it simmer for 5–6 minutes. Strain the syrup to remove any impurities.

Step 2: Make the Jackfruit Paste

• Clean the jackfruit pods and remove the seeds, then cut them into small pieces. Grind the pieces into a smooth paste using a mixer.

Pro Tip: For added texture, keep a handful of jackfruit slices chopped into small pieces to mix into the paste.

Step 3: Cook the Paste with Jaggery Syrup

• In a heavy-bottomed pan, or preferably a bronze Uruli (ഉരുളി), add the ground jackfruit paste and the chopped jackfruit slices to the prepared jaggery syrup. Cook until the jackfruit turns soft and tender, ensuring that the raw flavour disappears. Stir frequently to prevent sticking.

Step 4: Flavour the Pradhaman

• Grind the cardamoms with a small amount of sugar to create a fine powder. Add this cardamom powder and dry ginger powder to the jackfruit mixture. Stir well and let it simmer for a couple of minutes.

Step 5: Add Thin Coconut Milk

• Pour thin coconut milk (Randam Paal) into the mixture and continue cooking on a low flame. Stir occasionally, allowing the flavours to blend well.

Step 6: Add Thick Coconut Milk

• Finally, add the thick coconut milk (Onnam Paal) and let the pradhaman cook on low heat for another few minutes.

Pro Tip: Stir continuously to achieve a creamy consistency. Be careful not to overcook or let it boil at this stage, as the coconut milk may curdle.

Step 7: Garnish and Serve

• In a small pan, heat ghee and fry the coconut pieces until aromatic and lightly browned. Then fry cashew nuts and raisins until golden brown. Add these to the pradhaman, giving it a final mix.

Pro Tips and Notes

• Seasonal Alternatives: If jackfruit isn’t in season, you can use Chakka Varattiyathu (preserved jackfruit). This stored jackfruit can last up to 6–8 months and is often used to make Chakka Pradhamans, Chakka Appam/Ada & Unniyappams.
• Fresh is Best: For a richer flavour, use fresh homemade coconut milk, rather than canned versions.
• Continuous Stirring: Always stir while adding coconut milk to maintain that smooth, iconic rich texture.

Serving Suggestions

• A Kerala Sadhya is usually concluded with Pradhaman. For an authentic experience, pair it with Pappadam and Pazham (banana). The blend of sweet and savoury tastes creates a perfect harmony on the banana leaf.

Storage Suggestions

• Refrigeration: Store in an airtight container for up to 2 days.
• Reheating: Reheat gently on a very low flame. Do not bring it to a boil once it has been chilled.

FAQs

Q: Should I use jackfruit slices or just the puree?  

• For the best experience, use both! The puree creates that signature velvety base, but adding a handful of finely chopped jackfruit slices (sautéed in ghee) provides a delightful "bite" and texture that makes the Pradhaman truly authentic.

Q: What can be substituted for Jaggery? 

• While jaggery (ശർക്കര) gives the dish its iconic smoky, caramelized flavour and dark colour, you can use coconut sugar or dark brown sugar.

Q: Can I use canned coconut milk or coconut milk powder? 

• Yes! If fresh coconut isn’t available, canned coconut milk is a great alternative. For the "Thin Milk," dilute the canned milk with water (1:2 ratio). For "Thick Milk," use it straight from the can. If using powder, mix it with warm water according to the package instructions to achieve the desired consistency.

Q: Why does my Chakka Pradhaman curdle? 

• Curdling usually happens if the heat is too high after adding the thick coconut milk (Onnam Paal). Coconut milk is delicate; once the thick extract is added, you should only heat the Pradhaman until it is steaming. Never let it boil at this final stage!

Q: Can I substitute jackfruit with other fruits in this recipe? 

• While the technique is similar, different fruits require slightly different cooking time and technique. If you don't have jackfruit, I have perfected several other traditional fruit-based Pradhamans for you to try:

Recipes You might like

• Chakka Avial - a Seasonal Avial made with Raw Jackfruit and its seeds & Raw Mango.
• Chakka Puttu - a twist in the traditional Puttu.
• Ponsa Gharai - Jackfruit & Rice Payasam a Mangalorean Delicacy!
• Chakka Puzhukku - mushy, savoury dish prepared with Raw Jackfruit. 

Best Kerala Chakka Pradhaman recipe for Onam/Vishu Sadhya!

    If you’re looking to elevate your Onam or Vishu Sadhya, look no further than Chakka Pradhaman. The balance of flavours in this dessert makes it a showstopper. Pair it with Pappadam and Pazham for that authentic Kerala experience, or enjoy it on its own as a delicious conclusion to a hearty meal.

    This dessert isn’t just about the flavour—it’s also about honouring Kerala’s culinary traditions. Using seasonal ingredients like jackfruit and coconut milk keeps the recipe rooted in its cultural significance, making it more than just a dish; it’s a connection to Kerala’s rich food heritage.

CHENA THORAN/UPPERI - STIR-FRIED ELEPHANT YAM

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi

HOW TO MAKE CHENA THORAN/UPPERI

KERALA STYLE ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Tempering :

METHOD :

• Clean, Peel & wash the Elephant Yam.
• Chop the Elephant Yam into small cubes and soak it in salted water for few minutes.
• Add chopped Elephant Yam/Chena along with Turmeric Powder, a dash of Salt & a pinch of Sugar.
• Pour in 1/2 Cup of Water and cook until the vegetable turns soft.
• Do not overcook, it shouldn't turn mushy.
• Meanwhile, finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add the cooked Elephant Yam/Chena and give a quick stir.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Switch off the flame and serve Elephant Yam/Chena Thoran/Upperi hot with steamed White Rice or Kerala Rose Matta Rice.
• Can be served along with any Curry fo your choice and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery, Rasam etc.,
• Can serve this Chena Thoran/Upperi as one side dish in the long list of Sadhya Items.

NOTES :

• I have pre-cooked the Elephant Yams in a Sauce Pan before adding it along with the seasonings.
• Alternatively can pre-cook the vegetable in a Pressure Cooker for a whistle.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.

Golden Kasi Halwa/Poosanikkai Halwa – A Festive Delight!

"Kasi Halwa Recipe: Traditional Poosanikai Halwa for Festive Celebrations"

Kasi Halwa – A Traditional South Indian Delight

    Have you ever tasted a sweet that not only delights your palate but also evokes fond memories of celebrations?

    Kasi Halwa, also known as Poosanikai Halwa, is a classic South Indian sweet that hails from Karnataka. Made with ash gourd (white pumpkin, or "Poosanikai" in Tamil), sugar, ghee, and a hint of cardamom, this delectable dessert is garnished with cashew nuts and raisins fried in ghee for added richness. The authentic recipe doesn't call for milk, making it distinct from other halwa varieties. Often seen at South Indian weddings, especially Tamil Muslim celebrations, Kasi Halwa is a traditional staple served alongside the beloved Mutton Biriyani.

The Origins and Varieties of Halwa

    Though halwa originated in the Middle East, it has taken on diverse forms across the globe, influenced by regional cuisines. From fruits and vegetables to nuts and flours, many ingredients have been used to craft unique halwa recipes. However, festivals and special occasions bring halwa to the forefront in South Indian homes, where traditional preparation methods provide the dessert with its signature texture and consistency.

Pro Tip: If you're interested in trying other Traditional Halwa Recipes, check out Badam Halwa Recipe and Apple Halwa for more festive treats!

Why Kasi Halwa is a Must-Have Dish in South Indian Weddings

    My first encounter with Poosanikai Halwa was at a Muslim wedding feast. Ever since then, it has been the dish I eagerly look forward to, second only to the biriyani. In Coimbatore's R.S. Puram, there was a shop that sold hot Poosanikai Halwa, and it quickly became a family favourite. I'm unsure if the shop is still around, but its halwa was one of the best I've ever tasted. We even included it in my sister-in-law's engagement menu as one of the desserts!

Did You Know? South Indian weddings often feature this halwa as a special dish due to its delightful texture and taste. Read more about Traditional South Indian Muslim Wedding foods.

Choosing the Right Ash Gourd for Kasi Halwa

    The key to a perfect Kasi Halwa lies in selecting a mature, well-ripened white pumpkin. The older the ash gourd, the better the texture of the halwa. However, finding aged pumpkins can be tricky in local markets, especially when you need the whole vegetable. Since they are usually large, I often end up making a batch of Poosanikai Halwa rather than just using it for curries or Avial.

Preparing the Halwa: Tips for Perfect Texture

1. Grate the White Pumpkin: Start by grating the ash gourd. This may be the most labour-intensive step due to the vegetable's high water content.
2. Squeeze Out the Excess Water: It's essential to remove as much moisture as possible before cooking.
3. Cook with Patience: Once the grating and squeezing are done, the rest of the process becomes relatively straightforward.

Pro Tip: If you enjoy making traditional sweets, try Badusha/Balushahi Recipe and Carrot Mysore Pak Recipe for more irresistible treats.

The Tradition Behind Kasi Halwa

    Poosanikai Halwa is not just a dish; it’s a celebration of tradition. The process of making it is often time-consuming, but the resulting texture and rich flavour are worth the effort. Its deep-rooted connection to festivals and weddings makes it a cherished part of South Indian culture.

Check Out: For more festival recipes, explore my Diwali Sweets Collection and add more traditional favourites to your celebrations!

Recipe Overview

• Cuisine: Indian
• Recipe Type: Sweet
• Difficulty Level: Medium
• Serves: 2-3

Author

• Recipe by: SM

Time Required

• Preparation Time: 20–30 Minutes
• Cooking Time: 20–30 Minutes
  

   

  If you're short on time, don’t worry! There are also instant versions of Easy Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

    

  Enjoy Food and Wishing you all a Happy Diwali!!!

 "Step-by-Step Guide to Making Kasi Halwa/Poosanikai Halwa at Home"

Spoonful of Sweet Bliss – Kasi Halwa/Poosanikkai Halwa Magic

Ingredients for Kasi Halwa

• 2 Cups White Pumpkin (Ash Gourd), grated and squeezed
• 3/4 Cup Sugar
• 2-3 Pods Cardamom, ground
• Few Strands Saffron, soaked in warm water
• 2–3 Tablespoons Ghee
• 15-20 Cashew Nuts
• Few Drops Yellow Food Colouring (Optional)
• A Pinch of Salt

Method: How to make Authentic Kasi Halwa

Preparation Steps for Kasi Halwa / Poosanikai Halwa

    Follow these easy steps to prepare the White Pumpkin (Ash Gourd) before cooking. Proper preparation is key to achieving the perfect texture and flavour in your Kasi Halwa.

Clean and Cut the White Pumpkin

• Wash and Cut: Thoroughly wash 2 cups of White Pumpkin (Ash Gourd) and cut it into manageable pieces.
• Remove Seeds: Scoop out the seeds and any soft, fibrous portions from the centre.
• Peel the Skin: Completely remove the green outer skin for a smooth and creamy texture.

Grate the White Pumpkin

• Grate Evenly: Grate the peeled White Pumpkin using a fine grater. This ensures even cooking and a consistent texture in the halwa.
• Rest the Grated Pumpkin: Leave the grated pumpkin to sit for 10-15 minutes. This helps release excess water naturally.

Pro Tip: Use a large, well-matured pumpkin for better texture.

Remove Excess Water

• Squeeze Out Water: Place the grated pumpkin in a clean kitchen cloth. Twist and squeeze to extract the excess water. Removing excess moisture is essential to avoid a watery halwa.
• Reserve Pumpkin Water: Save the squeezed-out pumpkin water for cooking later. It adds flavour and nutrients to the dish.

Pro Tip: Make sure to grate the pumpkin finely and squeeze thoroughly to get a rich, non-watery texture for the halwa.

Prepare Additional Ingredients

• Cardamom Powder: Grind 2-3 cardamom pods along with a few teaspoons of sugar into a fine powder and set aside. This will give a fragrant flavour to the halwa.
• Soak Saffron: Soak a few strands of saffron in warm water for enhanced colour and aroma.

Pro Tip: You can also grind the cardamom with a pinch of sugar to make a finer powder that mixes evenly in the halwa.

Cooking the Perfect Kasi Halwa / Poosanikai Halwa

Roast the Cashew Nuts

• Heat Ghee: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium flame.
• Roast Cashews: Add 15-20 cashew nuts and roast them until they turn golden brown. Set them aside for later use.

Cook the Grated White Pumpkin

• Add the Pumpkin: To the remaining ghee in the pan, add the grated White Pumpkin.
• Cook on Medium Flame: Stir the pumpkin over medium-low heat for a few minutes until it starts to soften.
• Add Pumpkin Water: Pour in 1/2 cup of the reserved pumpkin water for extra flavour and nutrients.
• Cook Until Soft: Continue cooking the pumpkin until it becomes tender, the raw aroma disappears, and all the water evaporates. Stir occasionally to prevent sticking.

Pro Tip: Ensure the grated pumpkin is cooked thoroughly before adding sugar, as it gives the halwa a wonderful texture.

Sweeten the Halwa

• Add Sugar and Saffron: Once the pumpkin is dry, add 3/4 cup of sugar and the saffron-soaked water for a hint of colour and a delightful aroma.
• Add Flavourings: Stir in the cardamom powder and roasted cashew nuts for a fragrant and nutty taste.
• Optional Colouring: If desired, add a few drops of yellow food colouring and mix well.

Cook the Halwa to Perfection

• Simmer the Mixture: Lower the heat and cook the halwa for 5–7 minutes until it starts to bubble and thicken.
• Add More Ghee: Incorporate an additional tablespoon of ghee and stir continuously.
• Final Cooking: Cook for another 5–7 minutes on low flame. Add a pinch of salt to balance the sweetness.
• Check for Doneness: The halwa is ready when the ghee separates from the mixture, and it starts to leave the sides of the pan.

Pro Tip: For a richer flavour, add a small pinch of edible camphor along with the cardamom powder. This will give your Kasi Halwa a traditional touch.

Serving Suggestions

• Serve Kasi Halwa warm or at room temperature.
• Pair it with savoury snacks like Murukku or South Indian Mixture for a delightful festive spread.

Storage Tips

• Store the halwa in an airtight container for up to 3–4 days.
• Reheat in a microwave or on the stovetop with a spoonful of ghee to refresh the texture.

Indulge in the Richness of Kasi Halwa/Poosanikkai Halwa - Perfect for Diwali Celebrations!

Frequently Asked Questions (FAQ)

Can I use milk instead of pumpkin water?

• Yes, you can substitute the squeezed pumpkin water with the same amount of milk for a richer taste. However, the traditional recipe uses pumpkin water to enhance the authentic flavour.

Is it necessary to add yellow food colouring?

• No, adding food colouring is optional. You can use natural saffron for a beautiful golden hue.

What if the halwa doesn’t thicken?

• Cook the Halwa longer on a low flame, stirring continuously. Make sure the water content has fully evaporated before adding sugar.

Notes & Pro Tips for Perfect Kasi Halwa:

• Sweetness Level: I used 3/4 cup of sugar for this Halwa. If you prefer it mildly sweeter halwa, decrease the quantity to 1/2 cup.
• Grate the pumpkin evenly for uniform cooking.
• The 2 cups of White Pumpkin mentioned is after squeezing out the water.
• Use the reserved water to cook the pumpkin initially.
• Some recipes call for milk, but using pumpkin water gives a lighter texture.
• Saffron adds a natural colour and aroma, but food colouring can also be used for a vibrant look.
• Add a pinch of salt to balance the flavours of the sweet dish.

Poosanikai Halwa for Festive Celebrations

    As you indulge in the delightful richness of Kasi Halwa, you're not just savouring a treat; you're celebrating a cherished tradition that brings loved ones together. Its luscious texture and aromatic flavours are sure to elevate your festive gatherings and leave everyone craving more!

Try a Twist! For a delicious variation, make a similar textured Halwa using Pears for a unique and fruity delight!

    So, gather your ingredients and whip up this heavenly dessert that’s perfect for sharing or gifting. Your kitchen will soon be filled with the sweet scents of celebration!

Looking for more traditional recipes? Check out these favourites:

• Classic Boondi Ladoo
  
• Bengali Lyangcha

    Have you tried this recipe? I’d love to hear your thoughts or any unique twists you added—share your experiences in the comments below!

Spread the Sweetness!

    If you love this recipe, share it with your friends and family, or bookmark it for your next festive cooking adventure!

Let’s make this Diwali sweeter together!

CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Chena Mezhukkupuratti:

To Grind Coarsely:

METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.