Beans Mezhukkupuratti
The everyday side dish that Kerala never tires of. Beans is shredded fine, tossed with coconut and spices, and cooked just enough to soften without losing its bite.
Ingredientsfor 4 servings
- 250 g Long beans
- 1/4 tsp Turmeric powder
- Salt, to taste
- 2 nos Green chillies
- 2 tbsp Coconut oil
- Mustard seeds A pinch
- 1 Stalk Curry leaves
Preparation
Step 1
Cut beans into small pieces.
Step 2
Cook them along with turmeric powder and salt, until half done.
Step 3
Heat the coconut oil in a kadai or a pan.
Step 4
Add mustard seeds and curry leaves.
Step 5
When it starts to allow to crackle, add the half cooked long beans and chillies and simmer, until it turn dry.
Step 6
Goes well with rice and curd or any gravy.
Step 7
You can also use green banana, yam, potatoes and carrots and make mezhukkupuratti in the same way.
Step 8
Similarly, bitter gourd, ladies finger and brinjal can be used. If using these veg, do not cook it in water.
Tip
This same method works for almost any vegetable: beans, beetroot, carrot, raw banana — swap the main vegetable and keep everything else the same.
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