Ok so, Deepa, my BFF, had a maid called Pennamma chechy, a typical Catholic lady who cooked amazing Kerala food and each time I eat at Deepa’s place, there’s always mezhukkupuratti and it’s always always yummy. Once I asked her for the recipe and since then, I have never made mezhukkupuratti any other way. You may also wish to check out this carrot beetroot stir fry and stir-fried jackfruit seeds (chakka kuru) Beans Mezhukkupuratti Serves: 2 Ingredients: 1 cup French beans, cut into 1/2″ pieces 1 small onion, thinly sliced (optional) 8-10 shallots (also called sambar onion) 2 cloves of garlic 1 tsp red chilli powder 1/4 tsp jeera / jeerakam 1 tbsp oil 1/2 tsp mustard seeds A pinch of turmeric A few curry leaves Salt to taste Instructions:
- Heat oil and add the mustard seeds and jeera. When the seeds pop, add the onions (if using), beans and the curry leaves.
- Lower fire to sim and stir fry the beans until almost cooked. This will take about 12-15 minutes.
- Grind the shallots and garlic with the turmeric powder and add to the cooked beans. Increase the heat a bit and fry, stirring well, until the shallot-garlic paste is golden brown.
- Add salt and chilly powder. Fry for another minute. Serve hot with steamed rice and any coconut based gravy, like thella pulusu or theeyal.
