Kaya Mezhukkupuratti | Kerala Style Plantain stir fry | Vazhakka Mezhukkupuratti

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:

1. Add required salt to the water in which plantain is being cooked, so that it is seasoned well.
2. Cook the plantain just right so that it retains its shape.
3. 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

Kaya (Vazhakka) Mezhukkupuratti

 Recipe for Kerala Style Plantain Stir Fry | Raw Banana Stir Fry | Kaya Mezhukkupuratti | Vazhakka Mezhukkupuratti  - a most delicious preparation using raw bananas, a must have in the Onam Sadya spread.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 serving

Course: Side Dish

Cuisine: south indian

Ingredients Method Notes

Ingredients

  

• 1 banana / cooking banana plantain large raw /
• 1/4 tsp turmeric
• 3/4 tsp salt
• 2 - 3 tbsps coconut fresh (for garnish)

to grind to a coarse paste

• 2 chillies fresh red
• 6 shallots (peeled) {or 1 small onion}
• 2 cloves garlic

for tempering

• 2 tsps coconut oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Method

 

1. Peel and dice the plantain.
2. Bring 3 cups water to a boil with turmeric and salt. Add diced plantain to this and simmer for 6-7 minutes until the plantain is nearly cooked. Keep a watch on this as different varieties may have different cooking times. This should not turn into a mush. Drain in a colander and keep aside.
3. Meanwhile, in a small mixer jar, grind the red chillies, shallots and garlic to a coarse paste.
4. In a pan, heat coconut oil. Add mustard seeds. Once it splutters, add the curry leaves and stir for few seconds.
5. Add the ground paste and stir on high flame for 1-2 minutes.
6. Add the cooked plantain to this and toss gently until coated with spices.
7. Garnish with fresh coconut and serve hot with rice and Kerala Sambar.

Notes

Other Onam Specials: