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Mezhukkupuratti Recipe | Kaya Mezhukkupuratti Recipe

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings2 people
AuthorSharmilee J

Ingredients

To Temper:

  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • a small sprig curry leaves
  • 2 red chilies

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.

Video

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.
Nutrition Facts
Mezhukkupuratti Recipe | Kaya Mezhukkupuratti Recipe
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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