Authentic Kerala Style Mezhukkupuratti Recipe

Ingredients

3 medium-sized Potatoes
3 Green Chilies, slit lengthwise
4 Garlic Cloves, finely chopped
1 Onion, thinly sliced
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1/2 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal
2 sprigs of Curry Leaves
1/4 cup of Coconut Oil
Salt to taste

Steps and instructions

Peel the potatoes and cut them into thin slices. Soak them in cold water for 10 minutes to remove excess starch.
Drain the potatoes and keep them aside.
Heat coconut oil in a pan. Add mustard seeds and urad dal. Sauté until they start to splutter and the dal turns golden brown.
Add the chopped garlic, sliced onion, slit green chilies, and curry leaves. Sauté until the onions turn golden brown.
Add the turmeric powder and red chili powder. Sauté for a minute until the raw smell of the spices is gone.
Add the drained potato slices and salt. Mix well, ensuring that the potatoes are coated well with the spices.
Cover and cook on low flame for about 15-20 minutes, or until the potatoes are cooked and crisp. Stir occasionally to prevent the potatoes from sticking to the bottom of the pan.
Once the potatoes are cooked, increase the heat and stir-fry for another 2-3 minutes until the edges of the potatoes start to crisp up.
Turn off the heat and serve the Mezhukkupuratti hot with rice or roti.

Tools for making

Pan - A medium-sized pan to cook the potatoes and sauté the ingredients.
Knife - A sharp knife to peel and slice the potatoes.
Cutting Board - A cutting board to safely cut the potatoes and other ingredients.
Spatula - A spatula to stir and flip the potatoes while cooking.
Measuring Spoons - Measuring spoons to accurately measure the spices.

Recipe variations

Use Sweet Potatoes instead of regular potatoes for a different flavor and texture.
Add vegetables like carrots, beans, or bell peppers to make it a mixed vegetable Mezhukkupuratti.
For a spicier version, increase the amount of green chilies or add red chili flakes.
Add a pinch of garam masala or curry powder for an extra burst of flavor.
Replace coconut oil with any other cooking oil of your choice.
Add roasted peanuts or cashews for a crunchy texture.
For a non-vegetarian option, you can add cooked chicken, shrimp, or beef to the dish.
Include grated coconut or coconut milk for a richer taste.
Experiment with different spices like cumin seeds, fennel seeds, or coriander powder to customize the flavor profile.

Recipe overview

Mezhukkupuratti is a traditional dish from the South Indian state of Kerala that's not just delicious but also quick and easy to prepare. This flavorful dish is essentially a spicy stir-fry of potatoes, typically served as a side dish with rice or roti. With a perfect blend of spices and crispy potatoes, it adds a fantastic touch to any meal. It's a highly versatile dish, and you can opt to use other vegetables like beans, raw banana, or bitter gourd instead of potatoes. In this recipe, we will guide you through the simple steps to create this delightful dish at home, ensuring you end up with perfectly cooked and spiced Mezhukkupuratti. Enjoy the burst of traditional flavors in this easy-to-make dish!

Common questions

Can I use any other vegetable instead of potatoes? Yes, you can substitute potatoes with vegetables like raw banana, yam, or even mixed vegetables for variation.
Is it necessary to soak the potatoes in water? Soaking the potatoes in water helps remove the excess starch and makes them crispier when cooked. It is recommended for better results.
Can I use any other oil instead of coconut oil? Coconut oil adds a unique flavor to the dish, but if you don't have it, you can use any other cooking oil as a substitute.
How spicy is this dish? The spiciness of Mezhukkupuratti can be adjusted according to your taste. You can increase or decrease the amount of green chili and red chili powder as desired.
Can I store the leftovers? Yes, you can store the leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

Serving dishes and utensils

Pan - A wide and deep pan to cook the potatoes and spices.
Knife - A sharp knife to peel and slice the potatoes.
Cutting Board - A sturdy cutting board to safely cut the vegetables.
Spatula - A spatula or wooden spoon to stir and flip the potatoes while cooking.
Measuring Spoons - Measuring spoons to accurately measure the spices.
Cooking Spoon - A spoon to mix and combine the ingredients.
Plate or Bowl - A plate or bowl to serve the Mezhukkupuratti.

Origin stories

Nestled in the heart of Kerala, Mezhukkupuratti, meaning coated with oil, is a humble yet delectable dish that has been embraced by locals for generations. The simplicity of this dish belies the complexity of its flavors, each ingredient playing an integral part in creating an orchestration of tastes. The brilliance of Mezhukkupuratti lies in its versatility, prepared using various vegetables, each lending its unique touch to the dish. However, the star of the show is unquestionably the coconut oil, the lifeblood of Kerala cuisine, lending its delicate aroma to this culinary delight. The consonance of the spices with the vegetables, all bathed in the golden hue of the coconut oil, is truly a testament to the ingenuity of traditional Kerala cooking. From the everyday household kitchens to the grandeur of festive meals, Mezhukkupuratti has found its place, standing tall and proud, a true representation of the culinary legacy of Kerala.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.