BEANS MEZHUKKUPURATTI / KERALA STYLE BEANS STIR FRY WITH COCONUT SLICES

     Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine).  What makes special about the dish is the addition of Coconut bytes and simple seasonings added to the Vegetable.
The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call it 'Upperi'.
     Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked, precooked and added along with any of the above vegetable.
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

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Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

 

INGREDIENTS 

Beans - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Coconut Bytes - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

 

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, trim and cut Beans into 1" long pieces.
• Cut Coconut into bite sized pieces.
• Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add Coconut bytes and give a quick stir.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder and Red Chilli Powder and fry for a while in a very low flame until the raw flavour goes.
• Add the chopped Bean along with salt, a pinch of sugar and give a quick stir.
• Cover and cook briefly for about 3-5 minutes in medium flame.
• Serve hot with steamed White Rice/Kerala Rose Matta Rice.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices in low flame.
• Care should be taken not to burn them, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste and helps retain the green colour of the beans.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have not used water while cooking the vegetable.
• I have stir-fried them in medium flame until the vegetable is cooked.
• This results in a glossy looking Mezhukkupuratti.

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