Kaya Mezhukkupuratti is a Kerala-style stir fry made using raw banana cooked with onions, garlic, and simple spices. Mezhukkupuratti can be made with many vegetables but the popular ones being Kaya (Raw Banana), Chena (Elephant Yam), Carrot, Achinga Payar (Long Kaya) & legumes. It’s a very comforting dish that tastes great with hot rice and dal. This stir fry has no coconut in it, but the flavor comes from coconut oil and the light roasting of garlic and onion.
This is one of those simple recipes which doesn’t need much effort. Once you boil the banana, it’s just about tossing everything in the pan. The name “mezhukkupuratti” just means something stir-fried in oil until glossy. It’s not spicy or oil, just has the right kind of light sabzi that goes well for everyday lunch.
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About Kaya Mezhukkupuratti
Kaya Mezhukkupuratti is a simple stir fry dish from Kerala where raw banana is boiled and sautéed with onion, garlic, and few everyday spices. The whole dish is made using coconut oil which gives it the traditional flavour. There’s no coconut paste or grinding needed here. Just basic ingredients but full of flavour.
This recipe is a quick stir-fry made without much fuss. It’s a dry sabzi but not very dry – it stays slightly moist and soft. It’s a good choice for lunch when you want something healthy but not heavy. You can make it as a side dish with sambar, rasam, or even curd rice.
It is one of those recipes which doesn’t need much spice. A little chilli powder, garlic, and coconut oil bring all the taste together. If you like the Kerala-style touch in your meals, this one is worth trying. It takes less than 30 mins and tastes best when served hot. It’s healthy, easy to cook, and tastes great with basic seasoning. Even if you’re not a fan of raw banana,
I usually make this when there’s raw banana lying around and I don’t want to make curry. It’s such a simple recipe but gives that homemade feel.
Kaya Mezhukkupuratti Ingredients
- Raw banana (Kaya) – I used one small banana. Peel and cut into thin long strips. Raw banana gives a soft bite and absorbs the flavours well.
- Small onion – Adds sweetness and taste. I used around 4 small ones. You can use big onion also, just chop fine.
- Garlic – I used 2 small garlic cloves, chopped fine. It gives a strong flavour when fried in oil.
- Spice Powders – I used just chilli, turmeric and little garam masala. Chilli gives the spice, turmeric for colour, and garam masala just for light flavour. You can skip garam masala if you don’t like it. All mix together gives nice taste.
- Coconut oil – Gives that Kerala touch. You can also use any oil, but coconut oil makes it smell amazing.
- Mustard seeds – For tempering. Adds a small crunch and pops in the oil.
- Curry leaves – A small sprig adds so much flavour and completes the tempering.
Why This Recipe Works
- It’s made with simple ingredients easily found in your kitchen.
- Raw banana holds its shape and tastes good when sautéed in masala.
- The coconut oil and garlic give strong traditional Kerala flavour.
- It’s quick to make and doesn’t need grinding or coconut.
- It tastes great with rice and any dal or curry.
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How to make Kaya Mezhukupuratti Step by Step
1.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.
2.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.
3.Sprinkle little water and add cooked raw banana, toss it over
Serve hot / warm with rice and dal or with any variety rice.
Expert Tips
- Cutting banana – After you peel and cut the raw banana, put it straight into water. Otherwise it becomes black in few minutes. Just plain water is enough, no need to add salt or anything.
- Cooking veggie – Don’t overboil the banana. It should be soft when pressed but not mashed or too soggy. If you overcook, it will break while tossing.
- Coconut oil – Try to use fresh and good quality coconut oil. It gives that original Kerala smell and makes the dish taste more special. Normal oil can’t give that flavour.
- Masala – Fry the garlic and onion slowly till it turns soft and smell goes. If you add spice powders before that, the raw taste will stay. So make sure onion is nicely sautéed.
- Final tossing – Once the banana is added to masala, just toss and mix well. Don’t keep cooking for long time. It should stay slightly soft and not too dry or burnt.
Serving & Storage
Serve Kaya Mezhukkupuratti hot with plain rice, sambar, or even rasam. It also goes well with curd rice if you like a dry side. You can pack it in lunch boxes too — it stays good for few hours.
If you have leftover, store in a box and refrigerate. Reheat by sprinkling few drops of water and cover it while warming. Best to finish it within 1 day for freshness.
FAQS
1.Can I use big banana instead of small one?
Yes, any raw banana works. Just make sure it’s firm and not overripe.
2.Can I skip coconut oil?
You can, but then it won’t taste like traditional mezhukkupuratti. Coconut oil gives the main flavor.
3.Is it spicy?
No, this recipe is mild. But you can increase chili powder if you like.
4.Can I make this with other veggies?
Yes. You can try the same method with yam, long beans, carrot, or even potato.
5.Why does my banana turn black?
Raw banana changes color if left open. Always keep in water after cutting to avoid black spots.
If you have any more questions about this Mezhukkupuratti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Mezhukkupuratti Recipe | Kaya Mezhukkupuratti Recipe
Ingredients
- 1 small sized raw banana
- salt to taste
- 4 small onion
- 2 cloves garlic pearls
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- a pinch turmeric powder
To Temper:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- a small sprig curry leaves
Instructions
- 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 chili 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 Kaya Mezhukkupuratti hot / warm with rice and dal or with any variety rice.
Notes
- Cutting banana – After you peel and cut the raw banana, put it straight into water. Otherwise it becomes black in few minutes. Just plain water is enough, no need to add salt or anything.
- Cooking veggie – Don’t overboil the banana. It should be soft when pressed but not mashed or too soggy. If you overcook, it will break while tossing.
- Coconut oil – Try to use fresh and good quality coconut oil. It gives that original Kerala smell and makes the dish taste more special. Normal oil can’t give that flavour.
- Masala – Fry the garlic and onion slowly till it turns soft and smell goes. If you add spice powders before that, the raw taste will stay. So make sure onion is nicely sautéed.
- Final tossing – Once the banana is added to masala, just toss and mix well. Don’t keep cooking for long time. It should stay slightly soft and not too dry or burnt.
Coral crue
delicious and super healthy.
Leena Chandrashekar
yummy preparation…
Meena Srinivasan
Very 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
You can try with any of your fav veggies but generally during onam sadya they make mezhukupuratti with beans,vazhakka,yam etc
Unknown
Hi 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