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). 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/dry roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Jackfruit Seeds - Chakka Kuru.
     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.

For more recipes for SADHYA, click here...

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

Preparation Time - 15 -20 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 10-15 Minutes

 

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

Jackfruit Seeds(Chakka Kuru) - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

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

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

METHOD :

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add the cooked Jackfruit Seeds and give a quick stir.
• Cook briefly for about 3-5 minutes on a medium flame.
• Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
• Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
• Saute the pound Onion-Garlic Mix and the spices on a 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, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
• This results in a glossy looking Chakkakuru Mezhukkupuratti.