Kaya Mezhukkupuratti is a Kerala-style stir fry made using raw banana cooked with onions, garlic, and simple spices. Mezhukkupuratti can be made with many vegetables but the popular ones being Kaya (Raw Banana), Chena (Elephant Yam), Carrot, Achinga Payar (Long Kaya) & legumes. It's a very comforting dish that tastes great with hot rice and parippu curry. Follow the step by step pictures and video to make perfect Kaya Mezhukkupuratti.
This is one of those simple recipes which doesn't need much effort. Once raw banana is cooked, it's just about tossing everything in the pan just like the simple sir fry. It's not spicy, just has the right kind of spices perfect for everyday lunch. Do try this simple side dish and pair it with rice and dal.
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About Kaya Mezhukkupuratti
The name "mezhukkupuratti" means something stir-fried in oil until glossy. Kaya Mezhukkupuratti is a simple stir fry dish from Kerala where raw banana is cooked and sautéed with onion, garlic, and few everyday spices. The whole dish is made using coconut oil which gives it the traditional flavor.
This recipe is a quick stir-fry made without much fuss. It uses coconut bits and coconut oil which makes this dish unique from our regular stir fries. It's a dry side dish but not very dry - it stays slightly moist and soft. It's a good choice for lunch when you want something healthy but not heavy. You can make it as a side dish with dal, sambar, rasam, or even curd rice.
It needs just a little chili powder, garlic, and coconut oil bring all the taste together. If you like the Kerala-style touch in your meals, this one is worth trying. It takes less than 30 minutes and tastes best when served hot. It's healthy, easy to cook, and tastes great with basic seasoning. Even if you're not a fan of raw banana,
I usually make this when there's raw banana lying around and I don't want to make curry. I love coconut oil flavor and the coconut bits in this takes it to a whole new level. I love having it with rice and parippu curry or a simple south Indian dal.
I would suggest to use clay pots for cooking this as it adds a great flavor. I have used my burnt clay pot also called as karichatti in Kerala. This black ones are burnt well to improve strength and lasts a long time.
Kaya Mezhukkupuratti Video
Kaya Mezhukkupuratti Ingredients
- Raw banana (Kaya) - I used one big banana. Peel and cut into thin long strips about 2 inches long.
- Small onion - Small onion is best for this recipe so do not use big onion for grinding.
- Garlic - Garlic is the main flavor in this stir fry. Garlic along with small onion is grind coarsely and used.
- Spice Powders - I used turmeric powder and red chili powder. Chili powder gives the spice, turmeric powder for color.
- Red chilies - Red chilies are broken and added to add spice.
- Coconut bits - Chopped tiny pieces of coconut is added for crunch.
- Coconut oil - Gives that Kerala touch. You can also use any oil, but coconut oil makes it smell amazing.
- Mustard seeds - For tempering. Adds a small crunch and pops in the oil.
- Curry leaves - A small sprig adds so much flavor and completes the tempering.
Why This Recipe Works
- It's made with simple ingredients easily found in your kitchen.
- Raw banana holds its shape and tastes good when sautéed in masala.
- The coconut oil and garlic give strong traditional Kerala flavor.
- It's quick to make and doesn't need grinding or coconut.
- It tastes great with rice and any dal or curry.
Similar Recipes
- Onam Sadya Menu 1
- Onam Sadya Menu 2
- Carrot Mezhukkupuratti
- Achinga Payar Mezhukkupuratti
- Beans Mezhukupuratti
How to make Kaya Mezhukupuratti Step by Step
1.Take around 15 small onion along with 6 garlic cloves.
2.Blend in mixer coarsely, Set aside. You can even alternatively crush in motar and pestle and use it.
3.To a pot add 1 big raw banana cut into 2 inches long along with ¼ teaspoon turmeric powder, salt and water. Mix it well.
4.Cook until raw banana turns soft but should not be mushy.
5.Strain and set aside.
6.To the same pot add 1 tablespoon coconut oil heat it - add 1 teaspoon mustard seeds let it splutter. Add few curry leaves, 2 red chilies broken - give a quick sauté.
7.Add crushed onion garlic mixture and sauté until it turns slightly golden.
8.Add 1 and ½ tablespoon coconut bits. Give a quick sauté.
9.Cook covered for 1 minute for the coconut to turn soft.
10.Add salt to taste along with ½ teaspoon red chili powder.
11.Give a quick sauté.
12.Add cooked raw banana.
13.Give a quick mix then cook covered for 2 minutes for all the masala to blend well.
14.Add 2 teaspoon coconut oil.
15.Mix it well. Kaya mezhukkupuratti is ready!
Serve hot / warm with rice and dal or with any variety rice.
Expert Tips
- Cutting raw banana - After you peel and cut the raw banana, put it straight into water, otherwise it becomes black in few minutes. Just plain water is enough, no need to add salt.
- Cooking veggie - Don't overboil raw banana. It should be soft when pressed but not mashed or too soggy. If you overcook, it will break while tossing.
- Coconut oil - Try to use fresh and good quality coconut oil. It gives that original Kerala smell and makes the dish taste more special. Normal oil will not give that flavor.
- Masala - Fry the garlic and onion mixture slowly till it turns soft and smell goes. If you add spice powders before that, the raw taste will stay. So make sure onion is nicely sautéed.
- Final tossing - Once the banana is added to masala, just toss and mix well. Don't keep cooking for long time. It should stay slightly soft and not too dry or burnt.
Serving & Storage
Serve Kaya Mezhukkupuratti hot with plain rice, sambar, or even rasam. It also goes well with curd rice if you like a dry side. You can pack it in lunch boxes too - it stays good for few hours.
If you have leftover, store in a box and refrigerate. Reheat by sprinkling few drops of water and cover it while warming. Best to finish it within 1 day for freshness.
FAQS
1.What type of raw banana should I use?
Yes, any raw banana that is unripe works. Just make sure it's firm and not ripe.
2.Can I skip coconut oil?
You can, but then it won't taste like traditional mezhukkupuratti. Coconut oil gives the main flavor.
3.Is it spicy?
No, this recipe is mild. But you can increase chili powder if you prefer it to be more spicy.
4.Can I make this with other veggies?
Yes. You can try the same method with yam, long beans, beans, carrot or even potato.
5.Why does my raw banana turn black?
Raw banana changes color if left open even for few minutes. Always keep in water after cutting to avoid black spots.
If you have any more questions about this Kaya Mezhukkupuratti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Mezhukkupuratti Recipe | Kaya Mezhukkupuratti Recipe
Ingredients
- 1 big raw banana (kaya)
- salt to taste
- 15 small onion
- 6 garlic pearls
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 teaspoon coconut oil
To Temper:
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- a small sprig curry leaves
- 2 red chilies
Instructions
- Rinse raw banana, trim the edges and peel of the skin and cut them into thin strips. Keep immersed in water else it will get dark.
- In a pan cook raw banana along with water, salt and turmeric powder, cook until soft but not mushy, Set aside.
- In a pan heat oil - add mustard seeds and curry leaves, let it splutter.
- Then add chopped garlic and saute till slightly browned then add onion and saute till transparent.
- Add required salt, red chili powder and garam masala powder, fry well till the raw smell of the spice powders leave.
- Sprinkle little water and add cooked raw banana , toss it over.
- Serve Kaya Mezhukkupuratti hot / warm with rice and dal or with any variety rice.
Video
Notes
- Cutting banana - After you peel and cut the raw banana, put it straight into water. Otherwise it becomes black in few minutes. Just plain water is enough, no need to add salt or anything.
- Cooking veggie - Don't overboil the banana. It should be soft when pressed but not mashed or too soggy. If you overcook, it will break while tossing.
- Coconut oil - Try to use fresh and good quality coconut oil. It gives that original Kerala smell and makes the dish taste more special. Normal oil can't give that flavour.
- Masala - Fry the garlic and onion slowly till it turns soft and smell goes. If you add spice powders before that, the raw taste will stay. So make sure onion is nicely sautéed.
- Final tossing - Once the banana is added to masala, just toss and mix well. Don't keep cooking for long time. It should stay slightly soft and not too dry or burnt.
Coral crue
delicious and super healthy.
Leena Chandrashekar
yummy preparation...
Meena Srinivasan
Very good variation. You explained the name such a detailed way. Your photo's are giving the clear method of cooking - the way u explain in my notes can be seen literally in your pictures. Your become an expert food photographer. Keep it up. Once I tasted a mixed vegetable dish in friends place, it includes Raw Banana, Ladies Finger and Brinjal. Almost like this photo only the dish looked. When I asked they said, cook all 3 veg separately and final stage add all together- Can we try this recipe like that/ only we can make with Vazhakka. But they didn't share the secret powdered masala sprinkled on the top.
SHARMILEE J
You can try with any of your fav veggies but generally during onam sadya they make mezhukupuratti with beans,vazhakka,yam etc
Unknown
Hi sharmi, would like to bring to ur notice that achinga payar is long beans/yard long beans..bt u hav mentioned it as long kaya..also do try a version of mezhukkupuratti with a combination of french beans n carrot..its yumm