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Beans Mezhukkupuratti Recipe

Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 2 cups beans
  • salt to taste

To grind

  • 15 small onion
  • 6 big garlic cloves
  • 3 small red chillies
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder

To temper

  • 1 ½ tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • 1 small sprig curry leaves

Instructions

  • To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.
  • Grind it coarsely like this, Set aside.
  • Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.
  • Add the prepared paste and saute for 2 minutes or until raw smell leaves.
  • Add 2 cups beans(cut 1 inch long) along with required salt.
  • Saute for 2 minutes.
  • Add 1 ½ cups water and let it come to boil.
  • Cook covered for few minutes until beans is cooked soft.
  • Check if beans is cooked soft but should hold its shape, should not turn mushy.
  • Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.

Video

Notes

  • Cooking Beans – Don’t add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
  • Coconut Oil – Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
  • Sautéing the Masala – Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
  • Texture Control – Don’t overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
  • Finish – The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.
Nutrition Facts
Beans Mezhukkupuratti Recipe
Amount Per Serving (75 g)
Calories 248 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 77mg3%
Potassium 744mg21%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 18g20%
Protein 7g14%
Vitamin A 1004IU20%
Vitamin C 148mg179%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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