Last Updated on December 7, 2020
Kadala mezhukkupuratti recipe a Kerala style simple stir fry using brown chana.
Kadala mezhukkupuratti recipe with step by step pictures and video.A 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.
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Kadala mezhukupuratti recipe
Ingredients
- 1 cup brown chana
- 1 medium sized onion finely chopped
- 1 tbsp ginger grated
- 1 tbsp garlic crushed
- 2 tbsp coconut pieces
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 1 tsp garam masala powder
- salt to taste
To temper:
- 1 tbsp coconut oil
- 1 tsp 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 alongw ith water do not discard it.
- 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.
- 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 inbetween until it becomes dry and slightly moist.Switch off.
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 sidedish for rice,roti etc.
Kadala mezhukkupuratti recipe
How to make kadala mezhukupuratti recipe:
- 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 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.
- 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 inbetween until it becomes dry and slightly moist.Switch off.
- Serve hot with any variety rice or with curd rice too.
My tips while making Kadala Mezhukupuratti:
- 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.
I made this dish as per your recipe. I came well. Thank you