A Simple Kerala Comfort Food — Nourishing, Hearty, and Easy to Make
Elephant Foot Yam, or Chena as we lovingly call it in Kerala, has been a trusted root vegetable in traditional homes for generations. In earlier days, when every ingredient was sacred and nothing went to waste, chena was boiled and lightly mashed to make puzhuku — a comforting, filling dish that pairs beautifully with rice, coconut, and a tangy pinch of pickle.
This “2-in-one” recipe brings together two timeless staples:
🌿 Instant Chena Puzhuku — hearty, sustaining, and gentle on the stomach
🌿 Quick Onion Pickle — a spicy, tangy complement that awakens the senses
Simple, wholesome, and crafted with minimal ingredients — just as our grandmothers intended.
🥥 Why Chena Puzhuku Has Been Loved Across Homes
Before packaged foods and complex curries, chena puzhuku was everyday food for many in Kerala because it:
- Provides grounding nourishment without heaviness
- Supports digestion through gentle cooking and simple seasoning
- Pairs easily with rice, coconut, and pickles — perfect for busy mornings or relaxed lunches
- Uses humble ingredients found in every kitchen
No frills. Just pure, simple food that feeds the body.
Health Benefits of Chena (Elephant Foot Yam)
🌿 Good Source of Complex Carbohydrates
Elephant yam gives sustained energy — great for physical work and long days.
🌿 Rich in Dietary Fiber
Helps with digestion and bowel regularity.
🌿 Cooling and Light
Unlike heavy dishes, this stays easy on the stomach — ideal for Kerala’s tropical climate.
🌿 Vegetable Goodness
Contains essential vitamins and minerals that contribute to overall health.
🍽️ Traditional Chena Puzhuku + Instant Onion Pickle Recipe
🥣 Ingredients
For Chena Puzhuku
- ½ kg Elephant Foot Yam (chena), sliced peeled and washed
- 1 teaspoon salt (adjust to taste)
- 2 cups water
- 1 cup freshly grated coconut
For Instant Onion Pickle
- Big onions — chopped into fine pieces
- Chilli powder — to taste
- Salt — to taste
- A splash of coconut oil
- A few curry leaves (optional)
- A few drops of lime juice or vinegar (optional)
👩🍳 Method
1) Cook the Chena
- Peel the elephant yam carefully — wear gloves if it makes your skin itchy.
- Wash thoroughly, then cut the chena into medium-thick slices.
- Place the yam slices in a pressure cooker with salt and water.
- Seal and cook for 2–3 whistles more if the yam is very old).
- Once done, let the pressure drop naturally (about 5–10 minutes).
- Open the cooker carefully and drain the water.
- Transfer the cooked chena to a plate and sprinkle with freshly grated coconut.
The yam will be soft, aromatic, and comforting — perfect for a wholesome meal.
2) Make the Instant Onion Pickle
- In a small bowl, put the chopped onions.
- Add chilli powder and salt — mix well.
- Drizzle with a little coconut oil and add a few curry leaves if you like.
- For a tangy kick, add a few drops of lime juice or vinegar.
This quick pickle brings brightness and spice to the mellow yam — just like the pickles our grandmothers used to make.
🍛 How to Enjoy
Traditionally, chena puzhuku is served with:
- Take the yam in a plate, add scraped coconut, mash the yam and mix well with coconut, take little by little, dip in onion pickle and eat. Very delicious and fiber rich meal.
- Instant onion pickle on the side
Keep the accompaniments simple — the humble flavors speak for themselves.
🧡 Grandma’s Kitchen Tips
✔ Peel the yam carefully — a little oil on your hands prevents itchiness.
✔ Do not overcook; it should be soft, not mushy.
✔ Fresh coconut adds sweetness and texture.
✔ Serve immediately for the best flavor.
My Grandma’s Healthy School 