Beans Mezhukkupuratti is a tasty, spicy side dish made by cooking bean in an onion, tomato & chiili based saucy mix & tempered spices. Beans Mezhukkupuratti is from Kerala and a perfect side for rice meal. 
Beans Mezhukkupuratti is one of menu items in onam sadya.I got the recipe from my friend Keerthi and I tried it last week served it with with paruppu curry, olan and rice and it was a mini sadya for us 🙂 Mezhupuratti is a kerala style simple stir fry where the vegetables are blanched and then blended with onion garlic paste seasoned with coconut oil.’Mezhukku’ means ‘oil’ in Malayalam & ‘Puratti’ means ‘smear’ so that explains it all.
Mezhukkupuratti can be made with many vegetables but the popular ones being Beans, Kaya(Raw Banana),Chena(Elephant Yam),Carrot,Achinga Payar(Long Beans) etc.
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📖 Recipe Card
Beans Mezhukkupuratti
Ingredients
- 1 and 1/4 cup french beans
- salt to taste
TO GRIND TO A COARSE PASTE:
- 6 small onion
- 3 big sized garlic pearls
- 1 red chilli
- a pinch turmeric powder
TO TEMPER:
- 1 tablespoon coconut oil
- 3/4 teaspoon mustard seeds
- a small sprig curry leaves
Instructions
- Wash beans, trim the edges and chop them into 1/2 cm length pieces.
- Cook covered with enough water and salt until just cooked. Set aside.
- Grind the ingredients listed under ‘ to grind’ to a slightly coarse paste, Set aside.
- In a pan drizzle coconut oil add the items listed under ‘to temper’ let it splutter then add the onion paste and saute. Add required salt.
- Saute till raw smell completely leaves – drizzle little more oil of the masala becomes too dry.
- Then add cooked beans and toss it well.
- Saute for just 3 mins until the masalas coat well with beans. It shouldn't be dry, it should be slightly moist so switch off accordingly.
- Serve Beans Mezhukkupuratti with rice and dal or with any variety rice.
Notes
- Don't add more water while cooking beans, Cook covered till the water is completely absorbed by the veggie.
- I made with French beans, you can use long beans too.
- Remove the fiber part before chopping the beans.
- Tempering with coconut oil is must for this recipe.
- Add cooked beans only the masalas raw smell completely leaves.
- Don't cook for more time after beans is added just toss around.
- The final dish should be moist and should have a glossy finish, it should not be dry.
How to make Beans Mezhukkupuratti
- Wash beans, trim the edges and chop them into 1/2 cm length pieces.Cook covered with enough water and salt until just cooked.Set aside.Grind the ingredients listed under ‘ to grind’ to a slightly coarse paste,Set aside.
- In a pan drizzle coconut oil add the items listed under ‘to temper’ let it splutter then add the onion paste and saute.Add required salt.
- Saute till raw smell completely leaves – drizzle little more oil of the masala becomes too dry.Then add cooked beans and toss it well.Saute for just 3 mins until the masalas coat well with beans.It shouldnt be dry, it should be slightly moist so switch off acordingly.
Serve hot / warm with rice and dal or with any variety rice.
Expert Tips
- Don’t add more water while cooking beans, Cook covered till the water is completely absorbed by the veggie.
- I made with french beans, you can use long beans too.
- Remove the fiber part before chopping the beans.
- Tempering with coconut oil is must for this recipe.
- Add cooked beans only the masalas raw smell completely leaves.
- Dont cook for more time after beans is added just toss around.
- The final dish should be moist and should have a glossy finish, it should not be dry.
traditionallymodernfood
Name sounds so different:-) looks yummy
Veena Theagarajan
looks yum! Perfect for the meal
Meenal Ramanathan
Can we use frozen peas for this recipe?
SHARMILEE J
Yes you can try it…
Kanchana Ravinder
Hi…Can we try this with Avarakkai, Karamani or Kothavarankai also….I mean beans family….
SHARMILEE J
Yes you can try…
Vaishnavi
Is French beans kothavarangai?
SHARMILEE J
No..