Mezhukkupuratti is a Kerala specialty prepared with vegetable stir-fried with garlic, onions or shallots and spices. Usually the dish is prepared with vegetables like koorka (chinese potato), raw banana (vazhakka/kaya), elephant foot yam (chena), bittergourd (pavakka), chakka kuru (jackfruit seeds) and yardlong beans (payar). Though the above vegetables are the traditional ones used to make mezhukkupuratti, we can use any vegetable available locally to make this stir fry.
Potato mezhukkupuratti is one of my favorites and it goes well with any South Indian gravy and variety rice. Do not use boiled potato for this recipe. The real taste of this mezhukkupuratti comes when the potatoes are slow cooked with spices. By the time the potatoes are cooked, the onions get caramelized, adding a bit of sweetness which balances the spice. This stir fry not only goes well as a side dish to rice but can be served with chapathi too.
Notes and Tips
- Make sure to stir the potatoes in between to avoid sticking to pan and burning.
- You can reduce the amount of garlic, but do not skip it entirely.
- Instead of normal onion, you can use shallots/small onion too.