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Main Course

Baked Beans Mezhukkupuratti

Finely chopped beans stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 2 servings

1 Can Baked beans
2 nos Shallots (Kunjulli)
3 nos Red chillie (Kollamulaku)
Curry leaves A, a few
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash and drain baked beans.
Step 2
Grind coasely red chillies and add shallots halfway and grind.
Step 3
Warm the oil in a pan.
Step 4
Add the shallot-chilli mixture and cook for some time.
Step 5
Add curry leaves.
Step 6
Add baked beans and salt and give it a good stir.
Step 7
Let it go for some time stirring frequently till it becomes dry and crisp.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Baked Beans Mezhukkupuratti

Ingredientsfor 2 servings

1 Can Baked beans
2 nos Shallots (Kunjulli)
3 nos Red chillie (Kollamulaku)
Curry leaves A, a few
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash and drain baked beans.
Step 2
Grind coasely red chillies and add shallots halfway and grind.
Step 3
Warm the oil in a pan.
Step 4
Add the shallot-chilli mixture and cook for some time.
Step 5
Add curry leaves.
Step 6
Add baked beans and salt and give it a good stir.
Step 7
Let it go for some time stirring frequently till it becomes dry and crisp.