Carrot Mezhukkupuratti is a sweet & spicy side dish made by stir frying carrot with onion, garlic paste & spices and seasoned with coconut oil. Carrot Mezhukkupuratti is a healthy side dish for rice and made during Onam Sadhya. Carrot Mezhukkupuratti is described in this post with step by step pictures.
Carrot Mezhukkupuratti is nothing but a simple kerala style stir fry which is made as a part of Onam Sadya Menu.
Carrot Mezhukkupuratti is
- quick to make
- tastes delicious
- a kerala stir fry without coconut
- mild in spices yet flavorful
I always make beans mezhukupuratti when I want a change from our usual beans poriyal.So when I heard this Carrot mezhukkupuratti recipe from my friend, I wanted to try it.This is sure a welcoming change and am sure your kids will love it for sure.
This is very quick to make and serves as a great sidedish with rasam,sambar or even curd rice.
Do try this and enjoy!
Variations
- You can make this beans,potato or any vegetable you make stir fry with.
- You can even make this mezhukkupuratti with a combination of veggies like carrot and beans etc.
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📖 Recipe Card
Carrot Mezhukkupuratti
Ingredients
- 3 medium sized carrot
- 1 no green chilli
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 cup water
- salt to taste
To temper:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 cup small onion sliced
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon garlic finely chopped
- few nos curry leaves
Instructions
- Trim edges off carrot, peel off the skin. Slit into 2 further slit and chop into small sticks.
- Rinse well and add to kadai along with green chilli, salt turmeric powder and 1/2 cup water.
- Cook covered until carrot turns soft. Remove, set aside. To the same kadai add coconut oil -add the items listed under 'to temper' let it splutter.
- Then add small onion fry until transparent, then add chilli powder and salt.
- Give a quick saute then add cooked carrots. Mix well cook for a minute then switch off. Enjoy Carrot Mezhukkupuratti!
Video
Notes
- You can do the tempering then cook carrots along with it too. But I wanted to try this way as my friend suggested and it was great.
- Make sure you don't make carrots mushy, it should soft not mushy.
- Ginger and garlic are optional, you can skip it if you want.
- Feel free to adjust spice level(chilli powder) as per your preference.
How to make Carrot Mezhukkupuratti
- Trim edges off carrot, peel off the skin.Slit into 2 further slit and chop into small sticks.
- Rinse well and add to kadai along with green chilli,salt turmeric powder and 1/2 cup water.
- Cook covered until carrot turns soft.Remove, set aside.To the same kadai add coconut oil -add the items listed under ‘to temper’ let it splutter.
- Then add small onion fry until transparent, then add chilli powder and salt.
- Give a quick saute then add cooked carrots.Mix well cook for a minute then switch off.
Serve hot with any rice of your choice!
Expert Tips
- You can do the tempering then cook carrots along with it too.But I wanted to try this way as my friend suggested and it was great.
- Make sure you don’t make carrots mushy, it should soft not mushy.
- Ginger and garlic are optional, you can skip it if you want.
- Feel free to adjust spice level(chilli powder) as per your preference.
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