Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.
Beans Mezhukkuuratti is a comforting side dish made with beans mixed with a spicy masala. It's light yet flavourful, and the coconut oil adds the authentic touch and elevates the dish to the next level. Once you try it, you'll want to make it again and again for its simplicity and taste.
Jump to:
About Beans Mezhukkupuratti
Beans Mezhukkupuratti is a simple Kerala-style stir-fry made with green beans, coconut oil, onion, garlic, red chillies and other basic spices. It's an easy recipe to make, makes a good pair with rice and dal.
Beans is cooked until soft but still have a crunch bite, gives the dish a nice texture. The masala we freshly grind adds a great taste and flavour to this dish. I learnt this dish from my friend and from then on it has become a staple at home as my family loves it.
Though the ingredients used are very minimal and simple, the taste is so good. This recipe can be easily customised according to your taste and preference. You cna try this with long or regular green beans,
It is quick to prepare, even when you're busy, and still feel like having something simple and comforting. It goes well with rice, dal, rasam, or even spicy kuzhambu. With just a few ingredients, it brings balance and comfort to your plate.
Similar Recipes
- Onam Sadya Menu 1
- Onam Sadya Menu 2
- Carrot Mezhukkupuratti
- Kaya Mezhukkupuratti
- Achinga Payar Mezhukkupuratti
Beans Mezhukkupuratti Video
Beans Mezhukkupuratti Ingredients
- Green beans - This is the key ingredient of the dish. You can use any variety of beans or other vegetables like carrot, green plantain, long beans etc.
- Mustard seeds - Used for tempering, adds crunch to the side dish.
- Curry leaves - Adds a nice fragrance and flavor to the dish.
- Small onions, Garlic, Red chillies - These are grind coarsely for the base, gives nice aroma and flavour to this dish.
- Kashmiri chilli powder, turmeric powder - Kashmiri chilli powder adds colour and heat to the dish while turmeric powder is added for flavour.
- Coconut oil - Coconut oil gives great flavour to this curry. I recommend adding coconut however you can use other cooking oil too.
How to make Beans Mezhukkupuratti Step by Step
1.To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.
2.Grind it coarsely like this, Set aside.
3.Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.
4.Add the prepared paste and saute for 2 minutes or until raw smell leaves.
5.Add 2 cups beans(cut 1 inch long) along with required salt.
6.Saute for 2 minutes.
7.Add 1 ½ cups water and let it come to boil.
8.Cook covered for few minutes until beans is cooked soft.
9.Check if beans is cooked soft but should hold its shape, should not turn mushy.
10. Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.
Serve hot!
Expert Tips
- Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
- Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
- Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
- Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
- Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.
Serving and Storage
Serve Beans Mezhukkupuratti with rice and dal, or any variety rice of your choice. It's also tastes great with sambar or curd rice.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
FAQS
1.Can I use long beans instead of french beans?
Yes, you can use long beans. Just make sure to remove the fiber before chopping them.
2.Should I add water while cooking the beans?
Yes add very less water till immersing level of beans. Cook the beans covered until all the water is absorbed and it turns slightly soft.
3.Can I make this in advance?
Yes, you can prepare this dish and store it in the fridge for up to two days. The flavors will deepen over time.
4.Is it necessary to use coconut oil?
Yes, coconut oil gives the dish its authentic Kerala flavor. It's essential for the taste.
5.How long should I sauté the paste?
Sauté the onion paste until the raw smell completely leaves. It will take around 5-7 minutes, and then add the cooked beans.
6.How should the final dish look like?
The dish should be moist with a glossy finish, not dry. Adjust the moisture by controlling the sauté time.
If you have any more questions about this Beans Mezhukkupuratti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Beans Mezhukkupuratti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Beans Mezhukkupuratti Recipe
Ingredients
- 2 cups beans
- salt to taste
To grind
- 15 small onion
- 6 big garlic cloves
- 3 small red chillies
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
To temper
- 1 ½ tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 small sprig curry leaves
Instructions
- To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.
- Grind it coarsely like this, Set aside.
- Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.
- Add the prepared paste and saute for 2 minutes or until raw smell leaves.
- Add 2 cups beans(cut 1 inch long) along with required salt.
- Saute for 2 minutes.
- Add 1 ½ cups water and let it come to boil.
- Cook covered for few minutes until beans is cooked soft.
- Check if beans is cooked soft but should hold its shape, should not turn mushy.
- Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.
Video
Notes
- Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
- Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
- Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
- Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
- Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.
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..