Kaya Mezhukkupuratti is also known as kaya ularthiyathu or upperi. It is a dry Kerala style stir fry made with raw banana, shallots, chillies, garlic and coconut. Easy Kerala style raw banana stir fry can be made under 20 minutes perfect to add in Onam Sadya menu.
Kaya Mezhukkupuratti Recipe
Kaya ularthiyathu is a very common dish in my hometown. It is served in every wedding we attend or even in Onam sadya. Traditionally they use raw plantains but you can use any raw banana. I have seen them using chopped coconut or grated coconut, but coconut is an important ingredient in raw banana mezhukkupuratti.
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This mezhukkupuratti has onion garlic flavour in which onions makes the banana more tastier. The final addition of chillies, pepper powder is the most important touch which totally elevates this dish. You can serve this poriyal with popular South Indian dishes like Sambar, Rasam, Curd rice or Sambar rice.
About Kaya Mezhukkupuratti Recipe
This is one dish which we make atleast once or twice a month. It is a staple in our lunch menu. Specially my daughters love a good Vazhakka Mezhukkupuratti, they call it ularthiyathu or upperi.
But first what is Mezhukkupuratti, it is a dry Kerala style stir fry made with vegetables of your choice. Most popular vegetables are vendakkai, achinga payaru, beans, carrot, green gram. Traditionally served with Cooked Kerala red rice.
Mezhukkupuratti is made with vegetables of your choice, onions, garlic, chillies and spices. Some vegetables like achinga payaru, green gram, beans, raw banana has coconut which adds taste to the dish.
Traditionally this Mezhukkupuratti is made with Ethakka (Nendran banana | Kerala Plantains). But you can use any variety of raw banana or green banana. Always chop and soak them in cold water or even salted water so the raw banana doesn’t change colour.
Some recipes cook raw banana separately and mixes into the tempering. But I prefer cooking them together so all the masala stick to the raw banana and absorbs all the spices we add. And also I found that this method makes the upperi so flavourful and roast like.
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Ingredients
- Raw Banana – Use raw banana for this recipe, don’t use ripe banana. It is best to use raw plantains or nendran banana for making this mezhukkupuratti. Peel them, chop them and soak them in water until cooking, so it doesn’t oxidize and change colour.
- Shallots – I used shallots, you can use regular onions.
- Garlic – use garlic in this for flavour and taste.
- Coconut Oil – like most of the Kerala recipes, you have to use coconut oil for cooking.
- Tempering – For tempering I am using mustard, urad dal, curry leaves. It adds flavour and taste.
- Coconut – I think it is one of the most important ingredient in a kaya mezhukkupuratti. Chopped coconut is roasted in coconut oil which adds crunchy texture. Instead of chopped coconut, you can use grated coconut.
- Spice Powders – red chilli flakes, black pepper powder and turmeric are the spices used in this dish.
Step by Step Pictures
Preparing Raw Banana
1)Peel raw banana using a sharp knife. Cut them into pieces. You can cut them into long strips like. But I like to cut them in half moons.
2)You have to soak raw banana in cold water. Because they may oxidise and change colour.
Grind onion garlic
3)Take shallots and garlic in a blender.
4)Pulse few times to grind them into a coarse puree. Set aside.
Tempering
5)Heat oil in a kadai. Add in mustard seeds, split urad dal, coconut and curry leaves.
6)Fry this for 2 minutes until it gets golden in colour.
7)Now add in the coarsely ground onion garlic mixture and stir fry for 1 minute.
8)Add in turmeric powder, green chillies and saute for 2 minutes.
Making mezhukkupuratti
9)Add in the raw banana and toss well in the onion garlic mix.
10)Add salt to taste.
11)Add ½ cup of water and mix well.
12)Cover the pan with a lid and cook on low heat for 7 to 8 minutes.
13)Now you can see the raw banana is cooked and the water has dried up.
14)Now increase the heat to high. Add in the red chilli flakes, black pepper powder.
15)Add in 1 tablespoon of coconut oil and toss on high heat for 2 to 3 minutes.
16)Toss the raw banana on high heat until it is roasted. Cook until the raw banana is coated well with the masala and roasted well. Now it has well roasted.
17)Serve with rice.
Expert Tips
About Raw Banana – Use raw banana, green plantain for this recipe for best taste. Make sure to soak the raw banana in water so it doesn’t change colour. You can chop raw banana into strips or cubes.
Ingredients matter – since this dish is so simple, the tempering spices and fresh ingredient like garlic, shallots, coconut is what adds flavour. So never skip it.
Use coconut oil – for authentic Kerala touch you have to cook this in coconut oil. Also raw banana needs extra oil for getting the texture right.
Right pan – it is important to use earthern ware pan or cast iron pan for getting the perfect colour and roast on the upperi.
Don’t over cook – always add the right amount of water and also cook until the raw banana is just cooked. Never over cook, else it may turn mushy.
Serving and Storage – Kaya mezhukkupuratti is one of the most important dish in a Onam Sadya platter. Enjoy with matta rice for best taste. Leftovers can stay fresh upto 2 to 3 days in fridge.
FAQ
Q: Which banana is best for mezhukkupuratti?
Raw banana, green banana or Green plantains is best for making mezhukkupuratti.
Q: Can I skip coconut?
Yes you can skip coconut. but in kaya mezhukkupuratti, the addition of coconut adds crunchy texture and taste.
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Kaya Mezhukkupuratti Recipe (Kerala Raw Banana Stir Fry)
Kaya Mezhukkupuratti is also known as kaya ularthiyathu or upperi. It is a dry Kerala style stir fry made with raw banana, shallots, chillies, garlic and coconut. Easy Kerala style raw banana stir fry can be made under 20 minutes perfect to add in Onam Sadya menu.
Nutrition
Nutrition Facts
Kaya Mezhukkupuratti Recipe (Kerala Raw Banana Stir Fry)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
