Kaya Mezhukkupuratti
A classic Kerala stir-fry where tender raw bananas are slow-roasted with spices until they are beautifully caramelized. This simple, comforting side dish pairs perfectly with steamed rice and sambar.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the bananas and aromatics
- b.Peel the raw bananas by slitting the skin lengthwise and pulling it off. Chop them into 1/2-inch thick half-moons or cubes.
- c.Immediately place the chopped bananas in a bowl of water to prevent them from browning.
- d.Coarsely crush the shallots and garlic cloves together using a mortar and pestle or by pulsing them briefly in a grinder.
- 2
Step 2
- a.Cook the bananas
- b.Drain the bananas. In a pan, combine the banana pieces, turmeric powder, red chili powder, salt, and 1/4 cup of water.
- c.Mix well, cover the pan, and cook on medium-low heat for 7-8 minutes.
- d.Cook until the bananas are fork-tender but still hold their shape. Avoid overcooking them into a mush.
- 3
Step 3
- a.Sauté and roast
- b.In a separate wide pan or kadai, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter completely.
- c.Add the curry leaves and the crushed shallot-garlic mixture. Sauté for 2-3 minutes until the raw smell disappears and the mixture turns light golden.
- d.Add the cooked banana pieces to the pan. Gently toss to coat them well with the oil and aromatics.
- e.Reduce the heat to low and let the bananas roast for 8-10 minutes, stirring only occasionally. This slow roasting allows them to caramelize and develop a deep flavor.
- 4
Step 4
- a.Serve
- b.Once the bananas have a slightly crisp, dark coating, turn off the heat.
- c.Serve the Kaya Mezhukkupuratti hot as a side dish with steamed rice and your favorite curry like sambar or dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use firm, green raw bananas for the best texture.
- 2The slow roasting step on low heat is crucial for the authentic taste and texture of a mezhukkupuratti. Don't rush this part.
- 3Using coconut oil is highly recommended for the authentic Kerala flavor.
- 4Crushing the shallots and garlic releases more flavor than finely chopping them.
- 5Do not overcrowd the pan while roasting; cook in batches if necessary to ensure the bananas roast well instead of steaming.
Adapt it for your goals.
Quick
To save time, pressure cook the chopped bananas with spices and minimal water for just 1 whistle. Then proceed with the roasting step.
high proteinHigh protein
Add 1/2 cup of cooked black chickpeas (kala chana) along with the bananas during the final roasting step for a protein and fiber boost.
jainJain
Omit the shallots and garlic. Add a pinch of asafoetida (hing) to the hot oil along with the mustard seeds for flavor.
kid friendlyKid friendly
Reduce the red chili powder to 1/4 teaspoon and use red chili flakes instead for milder heat. You can also add a pinch of jaggery at the end for a slightly sweet taste.