Beans Mezhukkupuratti (Stir Fry)

Beans Mezhukkupuratti (kind of like saying meh-roo-koo-poo-rah-tee) is an everyday, simple Kerala recipe and one of the only ways I was able to eat so many veggies as a kid. Somewhat similar to a thoran, a mezhukkupuratti is another popular vegetable stir fry in Kerala. The difference I find is in the cut of the vegetable; it tends to be more of a medium dice or longer strip. My guess is that the vegetables are cut larger in a mezhukkupuratti to complement the other difference which is the use of sliced coconut versus grated coconut.

There are, of course, many other vegetables you can use to make this recipe. My personal favorite styles are with jackfruit seed, potato, or green plantain. It’s one of those recipes that is so simple and good that I find myself eating it straight from the pan. To make this a complete meal, we usually eat mezhukkupuratti with a heaping spoon of Kerala matta rice ladled with moru on top, a side of beef fry or shrimp curry, and some kind of pickle. THAT is my kind of comfort food!

If you have any more questions when making my Beans Mezhukkupuratti recipe, definitely reach out to me @thefamiliarkitchen on instagram. Be sure to leave a rating below and tag me when you make it

If you like this Mezhukkupuratti recipe, you might also like my:

Kerala-Style Aviyal (Onam Sadhya Recipe)

Kerala Beef Ularthiyathu (Beef Fry)

Moru Curry (the yellow one)

Beans Mezhukkupuratti (stir fry)

The Familiar Kitchen

A quick and simple Kerala veggie stir fry. Just a handful of ingredients and you've got yourself a flavorful side dish!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Indian

Ingredients

  

• Coconut Oil, 2 tbsp
• Shallots, 4, thinly sliced
• Garlic, 6 cloves, thinly sliced
• Coconut Slices, ¼ cup, thin, about 1-2" long
• Green Chili Pepper, 1, finely diced
• French or Long Green beans, 4 cups, ends trimmed, sliced about 2-3" long
• Turmeric Powder, 1 tsp
• Red Chili Powder (Cayenne), 2 tsp
• Salt, 1-2 tsp
• Water, 2-3 tbsp

Instructions

 

Season the oil.

• In a saute pan on medium high heat, add the coconut oil.

  Once the oil is melted, add in the shallots, garlic, coconut slices, and green chili. Saute this until the shallots are tender and the coconut and garlic lightly brown.

Cook the beans.

• Reduce the heat to medium. Add all of the remaining ingredients to the pan then mix and cover. Let this steam cook for 4-5 minutes or until the beans are tender.

  Check for salt and done!

Keyword beans, vegetables, vegetarian