Recipe for Kerala Style Plantain Stir Fry | Raw Banana Stir Fry | Kaya Mezhukkupuratti | Vazhakka Mezhukkupuratti
Don’t bother pronouncing the name of this recipe if you can’t get your tongue around it. But be sure to give it a try, because it is a most delicious preparation using raw bananas / green bananas / plantains. Plantains are one of my favourite ‘vegetables’ in Tamil cooking – be it the simple sliced roasted until crisp vazhakka (dry) curry, or the softer diced stir fry garnished with coconut. The latter is somewhat similar to this very popular Kerala preparation. In this recipe, there is the addition of shallots and garlic, which you will not find in the traditional Tamil Brahmin version which is even further minimalistic in its flavours.
Mezhukkupuratti is a Kerala dish which is a stir fry typically prepared either with starchy vegetables like plantain / yam / potato / Chinese potato, or leafy greens. One of these varieties is always a part of the Onam Sadya spread.
This one is made using plantains or raw green bananas.
Top tips to preparing a really good Kaya Mezhukkupuratti:
- Add required salt to the water in which plantain is being cooked, so that it is seasoned well.
- Cook the plantain just right so that it retains its shape.
- The traditional recipe asks for shallots (Madras Sambar onions) but if you don’t have access to them, use a small onion instead.
Recipe adapted from Padhu’s Kitchen