Name: Kaya Mezhukkupuratti with Video
Prep time: 15 min
Total time: 15 min
Ingredients: 4 nos Kaya (1/2 kilo, Raw banana); 1 tsp Turmeric powder (To remove the stain from banana); 2 nos. Dry red chillies(broken); 2 stems Curry leaves; 2 nos. Green chillies(Slit); 1 tbsp Coconut oil; 3/4 tsp Mustard seeds; 1/4 cup Water; 1/4 tsp Coconut oil (to garnish)

Kaya Mezhukkupuratti with Video

By RajeshPillai

• January 12, 2018

Culinary Artistry

Kaya Mezhukkupuratti, a culinary gem hailing from the vibrant state of God’s Own Country, is a dish that transcends the boundaries of taste, texture, and tradition. This iconic preparation revolves around the humble raw banana, transforming it into a flavorful masterpiece through a careful interplay of spices, culinary techniques, and cultural significance. At the heart of Kaya Mezhukkupuratti lies the art of stir-frying. The magic begins with the sizzle of mustard seeds in hot coconut oil, followed by the aromatic dance of red chillies, green chillies and curry leaves. The raw bananas, sliced to perfection, absorb these flavors, resulting in a dish that tantalizes the taste buds.

Flavor Symphony

The flavor profile of Kaya Mezhukkupuratti, a much popular side dish in Kerala, is a harmonious symphony of spice, sweetness, and earthiness. The mustard seeds provide a subtle kick, while the curry leaves infuse a citrusy aroma. Turmeric, with its earthy notes, not only adds color but also contributes to the dish’s health benefits. The sweetness of raw bananas provides a delightful contrast, creating a balance that is characteristic of Kerala Cuisine.

Nutritional Brilliance

Beyond its exquisite taste, Kaya Mezhukkupuratti boasts nutritional brilliance. Raw bananas are a rich source of essential nutrients, including potassium, dietary fiber, and vitamins. The use of coconut oil adds a dose of healthy fats, elevating the dish’s nutritional value. This combination not only satisfies the palate but also aligns with the principles of a wholesome and balanced diet.

Cultural Significance

In the tapestry of Kerala’s culinary heritage, Kaya Mezhukkupuratti holds a special place. It is a dish woven into the fabric of daily life, gracing dining tables during celebrations, festivals, and ordinary family meals alike. Its preparation is a ritual passed down through generations, a testament to the cultural richness embedded in every slice of raw banana.

Visual Feast

The visual appeal of Kaya Mezhukkupuratti is a feast for the eyes. The vibrant hues of turmeric, the deep green of curry leaves, and the golden sheen of coconut oil create a visually stunning ensemble. Each slice of raw banana glistens with the promise of a delectable culinary experience. Photographs capturing the various stages of preparation and the final presentation evoke a sensory journey, inviting onlookers to partake in the visual delight.

Conclusion

Kaya Mezhukkupuratti transcends the boundaries of a mere dish. It is a culinary narrative that unfolds on plates across Kerala and beyond. From its humble ingredients to the intricate dance of spices, every element contributes to a sensory experience that resonates with tradition, nutrition and the sheer joy of savoring a well-crafted meal. As you embark on a culinary exploration of Kaya Mezhukkupuratti, savor not just the flavors but the rich tapestry of culture and history woven into this South Indian culinary masterpiece.

Kaya Mezhukkupuratti with Video

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Prep Time 15

Total Time 15

Course Side Dish

Cuisine Kerala

Servings people

Ingredients

4 nos Kaya 1/2 kilo, Raw banana
1 tsp Turmeric powder To remove the stain from banana
2 nos. Dry red chillies(broken)
2 stems Curry leaves
2 nos. Green chillies(Slit)
1 tbsp Coconut oil
3/4 tsp Mustard seeds
1/4 cup Water
1/4 tsp Coconut oil to garnish

Instructions

For preparing the nutritious dish, first remove the skin of kaya. Cut lengthwise and make it small pieces and put it in the water. Add turmeric powder to banana and mix well and keep it for 15 mts.
When you mix, the banana stain will go. Then clean with water for couple of times and drain.
Heat pan and add coconut oil 1 tbsp. Add mustard seeds and let it splutter. Add dry red chillies, curry leaves and green chillies. Add the kaya to it and add salt. Add water and mix. Close pan with lid.
Check if it is cooked and if water needed just sprinkle it. After 10 mts, mix it and cook again in low heat. Make it little dry. Add little coconut oil and mix it and switch off. This is a delicious stir fry that tastes best with hot rice. Chart out the dish in your menu chart. Worth it! Enjoy the dish.