Mezhukku Puratti is a common side of Kerala, served along with rice. Unlike common Kerala dishes where coconut or coconut milk is used in abundance, Mezhukku Puratti is an easy dish made with vegetables where coconut is not used. It’s a dry dish, and takes only a less time for preparation. Brinjal, Okra, Long beans, Tindora etc are some of the commonly made Mezhukku Purattis in Kerala’s home.
Kerala Mezhukku Puratti – 5 Varieties
Achinga Mezhukku Puratti
Only salt, onions, curry leaves, and a little coconut oil are needed to prepare simple Mezhukku Purattis. If you substitute onions with shallots, they add nutritional value as well as taste to your dish. But it may consume a little more time to peel the skin and chop the shallots for your dish. Mezhukku Puratti of other variants is also available. I would like to present some new flavours of Mezhukku Puratti with different ingredients used.
1. Cashewnut Mezhukku Puratti:
Ingredients for preparation:
1. Tender cashew nuts after removing skin and split into two – 1 cup
2. Coconut oil – As required
3. Shallots – ½ cup
Ginger – 1 small piece
Green chillies – 2
Curry leaves – 2 stalks
4. Turmeric Powder – ¼ tsp
Chilli powder – 1 small spoon
5. Salt and water – As required
Method of preparation:
1. Heat oil in a pan, and add ingredients no: 3.
2. Sauté the contents till it is almost done, and then add ingredients no: 4.
3.Add cashews with sufficient water and salt, cook till it’s done. Water content should be fully absorbed.
2. Cauliflower Mezhukku Puratti:
Ingredients for preparation:
1. Cauliflower – Medium-sized
Potato -2
2. Garlic – 4 cloves
Red chillies – 8
3. Turmeric powder – ¼ tsp
Salt – As required
4. Coconut oil – As required
Mustard – ½ tsp
Curry leaves – 1 stalk
5. Onion chopped – 1
Method of preparation:
1. Tear the cauliflower into small pieces and place it in warm salt water for a while.
2. Cut potatoes into equal size to the cauliflower.
3. Crush ingredients no: 2.
4. Cook all the ingredients of 1, 2 and 3, adding sufficient water. It should never be overcooked.
5. Heat oil and sputter mustard and curry leaves.
6. Add cooked cauliflower-potato mixture to it, and when 3/4th done, add onions.
7. Sauté till Cauliflower Mezhukku Puratti becomes dry.
3. Pumpkin Mezhukku Puratti:
Ingredients for preparation:
1. Coconut oil – 1 or 2 tsp
Cumin seeds – 1 small spoon
2. Shallots crushed – 5
Curry leaves – 2 stalks
Red chillies – 3
3. Pumpkin cut into small pieces – 1 cup
Salt – As required
Turmeric powder – ¼ tsp
Water – ½ cup
4. Coriander leaves – to garnish
Method of preparation:
1. Heat oil and sputter cumin seeds. Add ingredients no: 2 to it and sauté well.
2. Add ingredients no: 3 and cook on a low flame. But never overcook it.
3. When full water content is absorbed, add coriander leaves and turn the flame off.
4. Koottu Mezhukku Puratti:
Ingredients for preparation:
1. Coconut oil – 2 or 3 tsp or as required
Mustard seeds – ½ tsp
2. Shallots chopped – 5
Red chillies crushed – 3
Curry leaves – 2 stalks
3. Raw banana cut – 1 cup
Jack fruit seeds (Chakka Kuru) – 1 cup
Long beans (Achinga) – 1 cup cut into 1.5-inch pieces
Chilli powder – ½ tsp
Turmeric powder – ½ tsp
4. Coconut oil – 1 spoon
Curry leaves – 2 stalks
Method of preparation:
1. Heat oil in a pan and splutter mustard seeds. Sauté ingredients no: 2.
2. Add ingredients no: 2 along with sufficient water and cook till it is done. Keep the lid closed.
3. Mezhukku Puratti should not be overcooked. Water should be fully absorbed.
4. When it is done, add ingredients no: 4 and turn the flame off.
5. Egg-Mushroom Mezhukku Puratti:
Ingredients for preparation:
1. Mushroom – 1 kg
Turmeric powder – ¼-1/2 tsp
2. Coconut oil – As required
3. Onions chopped – 4
Chilli powder – 1.5 tsp
Curry leaves – 2 stalks
4. Eggs – 2
Method of preparation:
1. Dip the mushroom in warm water for 10 minutes and wash it well.
2. Then cut the mushrooms into pieces and marinate the mushrooms with turmeric powder, and keep aside.
3. Heat coconut oil and sauté ingredients no: 3.
4. When it is done, add mushrooms and required salt, along with 1.5 glasses of water.
5. Cook mushrooms till the water content is fully absorbed.
6. Break two eggs and scramble them with mushrooms. Serve hot.
Archive: Vanitha Magazine September 1-14 2011 edition
You can read a few more vegetarian Ularth & Mezhukkupuratti recipes here. Click on the images in the gallery to read.
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