Mezhukkupuratti is a Kerala dish, basically a spicy vegetable roast and it had been on my do-list for a long time. Though it's a simple dish and doesn't require any exotic ingredient, still I made it only a couple of weeks back. I made it along with Olan for a Kerala style lunch. We can make it with beans, okra, potatoes, with almost any vegetable that you can make a dry curry. I made it with Chembu/ colocasia/ arbi/ seppankizhangu, it's a spicy curry and goes very well with rice and dal or sambar or moru kuzhamu. We had it with plain rice and Olan and I love it with some curd rice too..
Need To Have
- Sliced Colocasia/Arbi/Chembu/Seppankizhangu - 2 cups
- Chopped Onions - 1/2 cup
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 3/4 teaspoon
- Black Pepper Powder - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Curry Leaves - 10
- Salt to taste
Peel the arbi/colocasia, slice and wash it well and keep. Cook the sliced arbi with some water, turmeric powder and salt, till it's well cooked, drain and keep.
Heat some oil, add the mustard seeds, when it starts sputtering, add the curry leaves followed by the chopped onions and saute till they turn translucent. Add the turmeric powder, chilly powder and pepper powder and mix.
Add the cooked arbi/colocasia/chembu/seppankizhangu, mix and roast on medium low heat till it becomes crisp and roasted. Remove and serve it warm.
You can do this curry with french beans, potato, okra, cauliflower and broccoli too.