Carrot Mezhukkupurati is a simple and healthy Kerala style stir fry which is made with fresh carrots, beans and a flavourful coconut oil based seasoning. This classic dish is mildly spiced and loaded with natural sweetness of carrots.
Carrot Mezhukkupuratti
Carrot Mezhukkupuratti Recipe - Kerala Style Carrot Stir Fry. Delicious carrot poriyal which hails from Kerala. Taste great with dal curry or rasam. You can use any veggies as you like.. It is super easy to make and taste just delicious. It is really tasty on it own or as a side for rice and any gravies.
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This dish takes just 10 to 15 mins to make from start to finish. You can serve it with rasam rice, sambar rice, curd rice. Or any variety rice like lemon rice, tamarind rice or coconut rice.This is a great dish to put in your kids lunch box. They will love it for sure.
About Carrot Mezhukkupuratti
This dish is popular vegetarian side dish in Kerala cuisine which is known for its simplicity and nutritional value. Unlike thoran this recipe doesn’t require grated coconut which makes it lighter and perfect for those looking for a clean and wholesome dish.
In this traditional Kerala style carrot stir fry chopped carrots and beans are lightly cooked and then sauteed with a coarsely ground masala of shallots, garlic, red chilli powder and turmeric. This easy Carrot Mezhukkupuratti requires minimal ingredients and is a quick fix for everyday meals. This dish is rich in nutrients and fibre. This is the most loves vegetable stir fry recipe from Kerala cuisine.
This carrot mezhukkupurati is an ideal addition to a Kerala sadya or daily lunch menu especially when paired with rice, sambar or other gravies. The vibrant colour and natural sweetness of carrots make this dish both appealing and kid friendly.
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Why this recipe work?
- This dish is suitable for South Indian home cooking. It doesn’t rely on any exotic ingredients. We can made this using our everyday kitchen staples.
- We can easily customise this dish. By adding beetroot or potato we can create a new versions.
- This recipe complems rice because of its dry texture and bold seasoning.
- This dish is perfect for kids and elderly people because of its mild flavours and carrots sweetness.
Why I love this recipe - This carrot mezhukkupurati is great for those days when I want something fast but still homemade. This dish pairs with anything whether it’s rasam rice, sambar rice, curd rice. . This recipe feels light in stomach which makes it perfect even on hot days or when I want a clean meal. Carrot Mezhukkupurati is perfect for lunch boxes. It stays fresh and flavourful for hours.
Ingredients
Coconut oil: This adds the authentic Kerala flavour and gives rich aroma to the stir fry.
For Tempering - Mustard seeds, Urad dal, Curry leaves is used for tempering and it gives a nutty flavour to the dish.
Carrot: The start of the dish. This gives naturally sweet and vibrant colour to the dish.
Green Beans: It adds a contrast in texture to the carrot and balances the sweetness with its flavour.
For Masala Paste - Shallots provides a mild and slight sweet flavour to the dish. Garlic, chilli powder, turmeric, is ground into paste and used for flavouring the whole dish.
Hacks
- Steam carrots and beans in the microwave to save time and reduce cleanup. Use pre chopped veggies. This saves time if you are in hurry.
- Avoid overcrowding the pan. This retain the texture of the vegetables and prevent sogginess.
- For extra heat and depth of flavour add freshly ground black pepper at the end.
- Leftover can be used well. Mix the leftover with curd rice or use it to make sandwich filling.
This goes well with dal, Here are some of the dal you can try
Carrot Mezhukkupuratti (Step by Step Pictures)
1)Lets make masala paste for the stir fry. Take onions in a blender
2)Add in garlic cloves.
3)Add in spice powders.
4)Grind into a coarse puree.
5)Chop carrot and beans into cubes.
7)add the veggies in a pan
8)Add some salt to taste
9)Add little water
10)Cover and cook till veggies are done.
11)Now the veggies are cooked. Remove and set aside.
12)Heat coconut oil in a pan, add mustard, urad dal and curry leaves.
13)Add in coarsely ground mixture
14)Saute for a min.
15)Add in the veggies
16)Add little salt to taste.
17)Toss well. Cook for 4 to 5 minutes.
18)Serve.
Expert tips
- Use fresh shallots. It offers a sweeter and authentic flavour to the recipe.
- Avoid overcooking the carrots and beans. The veggies should retain a slight crunch for better texture.
- Saute masala on low flame. This prevents burning and allows the raw smell of garlic and shallots to disappear completely.
- Use just enough water to cook the veggies. Excess water can make the stir fry soggy.
- Use thick bottomed pan. This helps to prevent burning during final dry roast stage.
- Taste and adjust salt at the end.
Variations
Carrot Poriyal: This is a simple South Indian Dry recipe which is made with grated or chopped carrots, tempered with mustard seeds, curry leaves and finished with grated coconut. This dish is mildly spiced and pairs well with sambar or rasam rice.
Carrot Thoran: It is a Kerala style stir fry where carrots are finely chopped or grated and sauted with coconut, green chillies, cumin and curry leaves. It has a light, fresh flavour and it is a must have in Kerala sadya meals. Also Check Carrot and Spring Onion Thoran.
Potato Carrot poriyal: A colourful and hearty stir fry where potatos and carrots are sauteed with spices, mustard and urad dal. The texture of potato complements the sweetness of carrots beautifully.
Carrot Pachadi: A traditional kerala side dish made with grated carrots cooked in coconut yoghurt gravy and mildly spiced with mustard seeds and green chillies.Its a slightly tangy dish which is often served during festivals.
FAQ
Q: Can I skip beans in carrot mezhukkupurati?
Yes, you can make it with only carrots. Beans are optional and just add variety in texture.
Q: Can I use regular onions instead of shallots?
Yes you can. But shallots give a more authentic flavour to the dish.
Q: Is coconut oil mandatory?
For traditional taste, coconut oil is best. But you can also use any oil.
Q:Can I add grated coconut to this recipe?
Mezhukkupuratti typically doesn’t use coconut, but you can add a little for texture if desired.
Q: Can I make this in advance?
Yes, it stays good for up to 1-2 days when refrigerated. Reheat before serving.
Q: What can I serve this with?
It pairs well with steamed rice, rasam, sambar or curd rice.
Q: Is this suitable for kids?
Yes, it’s kid friendly. Just reduce the spice level of needed.
More Poriyal (Stir Fry) Recipes
📖 Recipe Card
Carrot Mezhukkupuratti Recipe (Kerala Carrot Stir Fry)
Equipment
- Cooking pot
- Blender
Ingredients
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
For Vegetables
- 2 large Carrots chopped
- 10 no Green Beans chopped
- Salt to taste
To Grind
- 5 no Shallots (Sambar Onion) Peeled
- 4 cloves Garlic peeled
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
Instructions
- Pre-prep - Wash, peel and chop carrots and beans into small pieces. Peel shallots and garlic.
- Grinding - Grind shallots, garlic, chilli powder and turmeric powder into coarse paste.Don’t need to add water. Keep the tempering ingredients ready.
- Steaming vegetable - Add chopped carrots and beans to a pan with a little water and salt. Cover and cook for 10 mins until veggies are tender. Keep this aside.
- Cooking - Heat coconut oil in a separate pan. Add mustard seeds, let them splutter. Add urad dal and curry leaves. Saute till dal turns golden. Add the ground masala paste and saute for 2-4 mins on medium flame. Add the cooked vegetables, mix well and adjust salt if needed. Cook everything together for another 5 mins u til dry and well combined. Serve hot with rice.
Nutrition
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