Kadala Mezhukkupuratti

Kadala Mezhukkupuratti Recipe with step by step pictures and video is presented in this post. Kadala Mezhukkupuratti is an easy and quick Kerala style stir fry made by tempering brown chana with spices, onion &spices. Kadala Mezhukkupuratti is native side dish for rice and can be relished as snack too!

Kadala Mezhukkupuratti – An easy and quick Kerala style stir fry using brown chana. I am trying this for the first time and loved it so much. The flavor of coconut oil along with spices and spice powders tastes so good.

Making in claypot

• I made this with my new claypot, Have you realised the taste enhances with dishes made in claypot? I have few claypots already and this burnt claypot came for review.
• You can check out how to season claypots here.

I love Kerala dishes mainly for the coconut oil flavour and with a add on, this has coconut pieces which gives a nice crunch to the curry while eating.Do try this and enjoy!

Variations

Mezhukupuratti is a staple in Kerala as sidedish and can be made with many veggies like carrot,beans,raw banana etc.

• Carrot Mezhukupuratti recipe
• Beans Mezhukupuratti recipe
• Kaya Mezhukupuratti recipe

If you have any more questions about this Kadala Mezhukkupuratti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Kadala Mezhukkupuratti

Kadala Mezhukkupuratti recipe with step by step pictures and video is presented in this post. Kadala Mezhukkupuratti is an easy and quick Kerala style stir fry made by tempering brown chana with spices, onion &spices. Kadala Mezhukkupuratti is native side dish for rice and can be relished as snack too!

Prep Time8 hours hrs

Cook Time20 minutes mins

Total Time8 hours hrs 20 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup brown chana
• 1 medium sized onion finely chopped
• 1 tablespoon ginger grated
• 1 tablespoon garlic crushed
• 2 tablespoon coconut pieces
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1.5 teaspoon coriander powder
• 1 teaspoon garam masala powder
• salt to taste

To temper:

• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• a small sprig curry leaves
• 2 nos red chillies broken

Instructions

• Soak chana overnight or atleast for 8 hrs. Rinse well, add to cooker.
• Add 1 cup water and pressure cook for 5-6 whistles or until soft. It should be soft while pressing. Set aside along with water do not discard it.
• To a clay pot add coconut oil - add items listed under 'to temper' let it splutter then add onion, garlic and ginger crushed. Saute until onions turn golden.
• Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Give a quick saute. Add coconut pieces.
• Give a quick saute. Then add cooked chana along with water. Give a quick mix.
• Cook until water evaporates, stir in between until it becomes dry and slightly moist. Switch off. Enjoy Kadala Mezhukkupuratti!

Video

Notes

• Do not cook chana until mushy, It should be cooked soft when pressed easily mashed.
• Adjust spice level according to your taste.
• Adding ginger and garlic balances gastric issues caused by chana in general. Also ginger and garlic adds a good flavour to this curry.
• The curry should be dry and slightly moist - serves as a great side dish for rice, roti etc.

Nutrition Facts

Kadala Mezhukkupuratti

Amount Per Serving (75 g)

Calories 287 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 14mg1%

Potassium 129mg4%

Carbohydrates 44g15%

Fiber 17g71%

Sugar 3g3%

Protein 11g22%

Vitamin A 205IU4%

Vitamin C 5mg6%

Calcium 133mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kadala Mezhukupuratti

1. Soak chana overnight or atleast for 8 hrs.Rinse well, add to cooker.
2. Add 1 cup water and pressure cook for 5-6 whistles or until soft.It should be soft while pressing.Set aside along with water do not discard it.
3. To a claypot add coconut oil – add items listed under ‘to temper’ let it splutter then add onion,garlic and ginger crushed.Saute until onions turn golden.
4. Add turmeric powder,red chilli powder,coriander powder and garam masala powder.Give a quick saute.Add coconut pieces.
5. Give a quick saute.Then add cooked chana along with water.Give a quick mix.
6. Cook until water evaporates, stir inbetween until it becomes dry and slightly moist.Switch off.
7. Serve hot with any variety rice or with curd rice too.

Expert Tips

• Do not cook chana until mushy,It should be cooked soft = when pressed easily mashed.
• Adjust spice level according to your taste.
• Adding ginger and garlic balances gastric issues caused by chana in general.Also ginger and garlic adds a good flavour to this curry.
• The curry should be dry and slightly moist – serves as a great sidedish for rice,roti etc.