CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Chena Mezhukkupuratti:

To Grind Coarsely:

METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.

RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High Vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.        

HOW TO MAKE RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

INGREDIENTS :

For Raw Papaya Mezhukkupuratti :

To Grind Coarsely :

For Tempering :

METHOD :

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Cut the Raw Papaya into thin slices or of any desired size.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Stir in the Raw Papaya slices along with Turmeric Powder & Red Chilli Powder with a dash of Salt and a pinch of Sugar.
• Sprinkle some water and cook the vegetable until it turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Mezhukkupuratti as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Raw Papaya slices along with the sauteed ingredients on a low flame until the vegetable is cooked and each piece is well coated with the masala.
• This results in a glossy looking Raw Papaya Mezhukkupuratti.
• Alternatively, can pre-cook the vegetable and add it to the sauteed ingredients.

POTATO MEZHUKKUPURATTI

HOW TO MAKE POTATO MEZHUKKUPURATTI -  KERALA STYLE STIR-FRIED POTATOES

INGREDIENTS :

For Potato Mezhukkupuratti:

To Grind Coarsely :

METHOD :

• Clean, Peel and wash the Potatoes.
• Cut the Potatoes into quarters and then into thin slices.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Potato Slices along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Switch off the flame once the Potatoes are cooked and the masala is well coated to every slice.
• Serve Potato Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Potato Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Potato Slices on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Potato Mezhukkupuratti.
• Do not overcook the Potatoes.

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

To Grind Coarsely :

For Tempering :

METHOD :

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add the cooked Jackfruit Seeds and give a quick stir.
• Cook briefly for about 3-5 minutes on a medium flame.
• Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
• Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn them, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
• This results in a glossy looking Chakkakuru Mezhukkupuratti.

Health Benefits of Avarakka (Broad Beans/Flat Beans)

    Avarakkai or the Indian Broad Beans are a type of vegetable which belongs to Beans family. It is also called as Flat Beans. It is a good source of Protein, Fibre, Potassium, Iron, Vitamin A, B, C & K. Avarakkai is a Bean like vegetable, green coloured, tender with small seeds. Avarakka is not just tasty but also highly nutritious. Here’s why you should add it to your diet:

• Aids in weight loss (low in calories!) 
• Strengthens bones and hair 
• Supports heart health 
• Helps reduce blood cholesterol 
• Improves digestion and relieves constipation 
• Boosts immunity 
• Provides relief from osteoarthritis 
• Helps regulate blood sugar levels, reducing the risk of diabetes

   

  For More Delicious Recipes from God’s Own Country - Kerala, Click Here and Taste the Tradition! 
  

Avarakka Upperi Recipe Details:

• Cuisine - Kerala (South India) 
• Course - Side Dish
• Spice Level - Moderate
• Difficulty - Easy
• Serves - 3-4
• Author - SM

Time Estimate:

• Preparation Time - 5 -10 Minutes
• Cooking Time - 15-20 Minutes

How to Make Avarakka Upperi | Kerala-Style Broad Beans Stir-Fry with Coconut

Amma’s Avarakka Upperi – A Traditional Kerala-style stir-fry!

Ingredients

For Avarakka Upperi:

• 2 Cups Avarakka (Broad Beans)
• 1 Tablespoon Coconut Oil
• 1 Teaspoon Mustard Seeds
• 1 Sprig Curry Leaves
• 1/4 Teaspoon Turmeric Powder
• Salt to taste
• A pinch of Sugar (optional)

To Grind:

• 1/4 Cup Grated Coconut
• 1-2 Garlic Cloves
• 2 Dry Red Chillies
• A pinch of Cumin Seeds

To Drizzle:

• 1 Teaspoon Coconut Oil

Method - Step-by-step Guide on How to make Avarakka Upperi: 

Grinding

• Start by preparing the coconut spice mix. Coarsely grind the grated coconut, garlic cloves, dry red chillies, and cumin seeds until well combined.

Cooking Upperi

• Heat 1 tablespoon of coconut oil in a pan. Once hot, splutter mustard seeds and curry leaves to create an aromatic tempering.

Adding Avarakka(Broad Beans)

• Add the chopped Avarakka (Broad Beans) to the pan along with turmeric powder, salt, and a pinch of sugar (optional). Stir well to coat the beans with the spices.

Incorporating Coconut Mix

• Add the coarsely ground coconut mixture to the pan and mix it thoroughly with the beans.

Simmering

• Pour a little water into the pan, cover, and cook on low heat until the Avarakka becomes tender and absorbs all the flavours. Stir occasionally to prevent burning.

Finishing Touches

• Once the vegetable is fully cooked, switch off the flame. Drizzle 1 teaspoon of coconut oil on top for an authentic Kerala touch.

Infusing Flavours

• Cover the pan for a few minutes to allow the flavours to infuse. Serve hot with rice and curry!

Serving Suggestions

• Serve Avarakka Upperi as a side dish with Kerala Matta Rice and Sambar. 
• Perfect for Kerala Sadhya or Virundhu spreads. 
• Pairs beautifully with Kanji (Rice Gruel) for a comforting meal.

Avarakka - Borad Beans/Flat Beans

Pro Tips & Notes for the Best Avarakka Upperi

• You can use Long Beans, French Beans, or Bitter Gourd instead of Avarakka. 
• Finely chopping the vegetables enhances the texture, but you can adjust the size based on preference. 
• Using coconut oil is highly recommended for an authentic Kerala flavour. 
• A pinch of sugar helps retain the bright green colour of the beans but is optional.

More Recipes from Amma & Achan's Repertoire!

• Varutharacha Sambar – Amma’s Signature Recipe
• Achante Erachi Curry – A Family Classic
• Paal Kanji - Amma's Comfort Food
• Aravana Payasam - A Divine Dessert

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.