Kaya Mezhukkupuratti is one of menu items in onam sadya.I have already posted Beans Mezhupuratti which I posted last year during onam and this recipe is a variation to it so thought to try with Kaya / Raw Banana / Vazhakkai.
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 Kaya, Kaya(Raw Banana),Chena(Elephant Yam),Carrot,Achinga Payar(Long Kaya) etc.
Kaya Mezhukkupuratti Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Raw Banana – 1 small sized
Salt – to taste
Small Onion – 4
Garlic Pearls – 2 cloves finely chopped
Red Chilli powder – 1 tsp
Garam Masala powder – 1/2 tsp
Turmeric powder – a pinch
To temper:
Coconut Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – a small sprig
Method:
- Rinse raw banana, trim the edges and peel of the skin and cut them into thin strips.Keep immersed in water else it will get dark.In a pan cook raw banana along with water,salt and turmeric powder, cook until soft but not mushy,Set aside.In a pan heat oil – add mustard seeds and curry leaves, let it splutter.
- Then add chopped garlic and saute till slightly browned then add onion and saute till transparent.Add required salt,red chilli powder and garam masala powder, fry well till the raw smell of the spice powders leave.
- Sprinkle little water and add cooked raw banana , toss it over.
Serve hot / warm with rice and dal or with any variety rice.
My Notes:
- Dont add more water while cooking raw banana, cook till just done not too mushy.
- Tempering with coconut oil is must for this recipe.
- Dont cook for more time after raw banana is added, just toss around thats enough.
- The final dish should be slightly moist and not too dry.
Coral crue says
June 12, 2015 at 7:28 pmdelicious and super healthy.
Leena Chandrashekar says
June 14, 2015 at 10:53 pmyummy preparation…
Meena Srinivasan says
June 17, 2015 at 9:16 pmVery good variation. You explained the name such a detailed way. Your photo's are giving the clear method of cooking – the way u explain in my notes can be seen literally in your pictures. Your become an expert food photographer. Keep it up. Once I tasted a mixed vegetable dish in friends place, it includes Raw Banana, Ladies Finger and Brinjal. Almost like this photo only the dish looked. When I asked they said, cook all 3 veg separately and final stage add all together- Can we try this recipe like that/ only we can make with Vazhakka. But they didn't share the secret powdered masala sprinkled on the top.
SHARMILEE J says
June 18, 2015 at 12:49 amYou can try with any of your fav veggies but generally during onam sadya they make mezhukupuratti with beans,vazhakka,yam etc
Unknown says
June 24, 2015 at 6:25 pmHi sharmi, would like to bring to ur notice that achinga payar is long beans/yard long beans..bt u hav mentioned it as long kaya..also do try a version of mezhukkupuratti with a combination of french beans n carrot..its yumm