Mezhukkupuratti | Kaya Mezhukkupuratti

Mezhukkupuratti is a Kerala style simple stir fry where the vegetables are blanched & blended with onion, garlic paste and seasoned with coconut oil. Mezhukkupuratti can be made with many vegetables but the popular ones being Kaya (Raw Banana), Chena (Elephant Yam), Carrot, Achinga Payar (Long Kaya) & legumes. Mezhukkupuratti with raw banana is featured in this post with step by step pictures.

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Mezhukkupuratti | Kaya Mezhukkupuratti

Mezhukkupuratti is a Kerala style simple stir fry where the vegetables are blanched & blended with onion, garlic paste and seasoned with coconut oil. Mezhukkupuratti can be made with many vegetables but the popular ones being Kaya (Raw Banana), Chena (Elephant Yam), Carrot, Achinga Payar (Long Kaya) & legumes. Mezhukkupuratti with raw banana is featured in this post with step by step pictures.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 small sized raw banana
• salt to taste
• 4 small onion
• 2 cloves garlic pearls finely chopped
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• a pinch turmeric powder

To Temper:

• 2 tsp coconut oil
• 1/2 tsp 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 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 Kaya Mezhukkupuratti hot / warm with rice and dal or with any variety rice.

Notes

• Don't add more water while cooking raw banana, cook till just done not too mushy.
• Tempering with coconut oil is must for this recipe.
• Don't 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.

Nutrition Facts

Mezhukkupuratti | Kaya Mezhukkupuratti

Amount Per Serving (75 g)

Calories 180 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.5g

Sodium 23mg1%

Potassium 560mg16%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 18g20%

Protein 2g4%

Vitamin A 1307IU26%

Vitamin C 21mg25%

Calcium 23mg2%

Iron 1mg6%

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

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How to make Mezhukkupuratti

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.
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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.Pin
3. Sprinkle little water and add cooked raw banana , toss it over.Pin

Serve hot / warm with rice and dal or with any variety rice.

Expert Tips

• 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.

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