Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains

Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains is one of a commonly prepared stir fry recipe from Kerala.

Plantains are readily available in Kerala. Raw and ripe bananas are extensively used to make several sweet and spicy recipes. Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains is one such recipe with a brown texture and a spicy flavour. This recipe is served as a side dish for rice. It’s one of an easy recipe and would take only 30 minutes for its preparation. Raw plantains are sliced to uniform sized pieces and stir fried using coconut oil. Few coconut bits can also be used for an improved flavour. Red coloured chilly powder and pepper powder imparts a spicy flavour. A pinch of turmeric powder is added for its unique taste and a light yellow colour. Let’s have a look at the ingredients used and the method of preparation of Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains.

Ingredients required for making Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains

• 3-4 raw plantains or banana
• 1-2 teaspoon of chilly powder
• 1/4 teaspoon of pepper powder
• 1/2 teaspoon of turmeric powder
• 2 tablespoon of water
• 3-4 medium sized shallots (sliced pieces)
• A sprig of curry leaves
• 1 tablespoon of sliced coconut bits
• 1 teaspoon of mustard seeds
• 3 pods of garlic (crushed pieces)
• Coconut oil or any other cooking oil
• A pinch of salt for the taste

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Method of preparation of Ethakka Mezhukkupuratti, Kaya mezhukkupuratti or Stir fried raw plantains

• Wash the plantains in running water and peel off its skin.
• Cut these plantains in to medium sized pieces and soak this in water for few minutes.
• Drain the water and slice these pieces to get rectangular pieces.
• Heat the cooking pan in a medium flame. When its hot, add 2 tablespoon of water, some curry leaves, sliced plantain pieces, turmeric powder and salt.
• Close the lid and continue cooking. Once the plantain pieces are cooked, switch off the flame and drain the water. Take care not to over cook the banana as they will get mushy when stir fried.
• Heat a deep frying pan and add the coconut oil. If you are using non-stick pan, coconut oil can be reduced to a bare minimum level.
• Add the mustard seeds and once they splutter, add the crushed garlic pods, sliced shallots, remaining curry leaves and the coconut bits.
• Saute it for few minutes add the cooked plantain pieces, chilly powder and the pepper powder.
• Stir fry the contents on a low-medium flame. Occasionally stir the contents at regular intervals.
• Once the contents are roasted well and attains a light brown coloured texture, switch off the flame and transfer the recipe to a serving bowl.
• Serve it hot with rice.