January 25, 2006

Mezhukkupuratti aka upperi

Reva - this is for your mom. Here is the recipe details for mezhukkupuratti aka upperi - one of the most delicious side dishes which goes very well with rice. We used raw banana at this time. You may use this recipe for making any other upperis - beans, bittergourd, brinjal, carrots, beet roots, snow peas, potatoes, ridge gourds, ladies finger, gherkins, jackfruit seeds, yam, etc., just to name a few. Please do try this out with any of the available vegetables that you may have at your home today.

Mezhukkupuratti aka upperi recipe

Ingredients:
Vegetable - 1/4 kg, sliced into small pieces; we used raw bananas today
Green chillies - 2, medium size, medium hot, finely chopped
Chilli powder - 1/4 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Salt - 1/2 teaspoon or adjusted to taste
Mustard seeds - 1/4 teaspoon
Black-gram dal - 1/4 teaspoon (optional)
Dried red chillies - 1, medium size, medium hot, broken into pieces
Curry leaves - 1 sprig
Onion - 1, medium size, finely chopped
Garlic - 1/4-inch piece, crushed (optional)
Oil - 1 teaspoon (we use coconut oil for upperis; it tastes better that way)
Ghee - 1 teaspoon (optional)
Coconut shreds - 2 tablespoons (optional)

Method: Heat a vessel and pour in the oil/ghee mix. When the oil becomes very hot, add in this order: the mustard seeds to splutter, black-gram dal to brown lightly, red chillies, curry leaves, and then the onions and garlic. When the onion edges turn golden brown here and there, add the vegetable pieces, salt, green chillies, turmeric powder, and chilli powder all together. The water clinging to the vegetable when washed is usually enough, but if it is stale, add a good sprinkling of water also in between. Cover with a lid, boil till tender over moderate heat. Remove the lid and stir-fry till no water shows out of it and the vegetables gets dried up. Stir in the fresh coconut scrapings and remove immediately from heat and serve it hot with rice and the curries. Enjoy!

:

11 Comments:

Blogger renuramanath said...

In the middle of Kerala, esp. Thrissur and Palakkad, upperi is of two kinds - mezhukku puratti and thoran. mezhukku puratti will have a seasoning, either of small onions and crushed red chillies sauted well in oil, or it might be just a dash of coconut oil, poured in the last minute of cooking.

thoran, on the other hand, is made by adding scrapped coconut crushed coarsely with green chillies and one or two small onions. thoran usually has a sesasoning of mustard, urad dal, red chillies and curry leaves.

1/25/2006  
Blogger vkn said...

Thank you for dropping by and being our guest of the day Renu.

All those 'optional' ingredients are our additions to the original recipe to make the bananas more tastier.

At some places, especially Thrissur area, upperi refers to banana chips which are cut into thin round slices smeared with a little chilli powder and salt and deep-fried or seasoned with mustard seeds and asafoetida. They call it varutha upperi.

1/25/2006  
Anonymous shomas said...

Hello

Looks great and easy to make. I will try it in the next couple of days .
Thanks for including my site
http://saffronhut.blogspot.com/

Happy cooking

1/25/2006  
Blogger revatechnic said...

Hey Thanks VKN..
You're the best!
I really appreciate this.. I am sure my mum will love it..
Will tell you how it goes after she cooks it..
Cheers.

1/25/2006  
Blogger RP said...

vkn, mezhukkupuratti is on the stove now. I am trying your recipe using green beans and potatoes.. thats what I had in hand. I will post a picture as soon as I am done. I bet it would have been wonderful with plantains. I love plantains in any form. Your picture is so tempting that I couldn't wait until I shop for plantains. :)

1/25/2006  
Blogger renuramanath said...

hi VKN,
banana chips is varutha upperi in thrissur. but, NO chilly powder ! only salt and a little turmeric (sometimes).
sarkkara upperi is thick slices of bananas fried, and given a coating of melted jaggery with dried ginger and cumin powder.
in fact, i'm trying to collect the regional variations of cooking in kerala ! and, the information from your blog is wonderful.
looking for more and more on kerala food from you.

1/26/2006  
Blogger vkn said...

The plain banana chips and Sarkkara upperi (Sarkkara Varatti, the more desi version) are my all-time favorite snacks from Kerala. Our only requests to someone coming back from Kerala after vacation would be to get us those in plenty :-)

When we cook banana chips at home, we season it as mentioned before to taste something really scrumptious.

1/26/2006  
Blogger vkn said...

RP - can't wait to see the result from your kitchen. :-)

1/26/2006  
Blogger vkn said...

Reva - quick and delicious; for that plantains are the best. I think I have one more recipe using Plantain which I would get you asap. Time has really become the scarcest resource that I have.

1/26/2006  
Blogger RP said...

vkn, here is the outcome. http://myworksh0p.blogspot.com/2006/01/my-dhabas-mezhukkupuratti-using-green.html
It tasted delicious. Thank you so much for sharing this wonderful recipe.

1/26/2006  
Anonymous Anonymous said...

Hi vkn,
I tried this receipe today...it was delicious..
hats off to you :)

3/30/2006  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home My Dhaba Recipe MENU * Top 25 Recipes at My Dhaba*