Vazhaithadu Mezhukkupuratti ~ Spicy Banana stem stir fry
Vazhaithadu Mezhukkupuratti or Spicy Banana stem stir fry is a combination of kerala cuisine and tamilnadu cuisine. This spicy version of the porial/upperi/mezhukkupuratti best goes with steamed rice and any variety of curry. Basically we love more spicy food but the usual banana stem stir fry will be of less spice and made with one or two slit green chilies.
So i thought of making it more interesting by grinding a masala and adding it to the vegetable. It was a huge hit! So here is the recipe.
Vazhaithadu Mezhukkupuratti Pictorial directions:
- Grind coconut, mustard seeds, cumin seeds, chilli powder, sambar powder, turmeric powder and tomato to a paste. Not so fine paste but not coarse as well. Add water and grind if necessary.
- Heat oil, crackle mustard seeds. Drop in urad dal and chana dal. Saute well until light brown . Add curry leaves and chopped banana stem.
* Ok, i think you will be knowing about how to clean, chop and then put them in buttermilk until use to avoid discoloration.
Add little water and cook it closed with salt added. - When the banana stem is done. Add the ground masala to it and mix well. If water is already drained sprinkle little water and Let it cook in medium flame until raw smell of masala goes off and water gets drained for about 5-10 minutes.
Grind to paste 
crackle seasoning 
drop banana stem and salt 
add masala to cooked vegetable 
sprinkle water and let it boil 
dry out water and make it dry.
Vazhaithadu Mezhukkupuratti recipe:
Vazhaithadu Mezhukkupuratti
Servings: 2 People
Ingredients
- 1 cup banana stem chopped finely
- 1/4 tsp mustard seeds
- 1/4 tsp chana dal
- 1/4 tsp urad dal split
- 1 spring curry leaves
- Salt per taste
To Grind Raw
- 1/4 cup coconut pieces
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 3/4 tsp chilli powder
- 1/2 tsp sambar powder
- 1/2 large tomato only half needed, if small sized make it one.
- 1/4 tsp turmeric powder
Instructions
- Grind coconut, mustard seeds, cumin seeds, chilli powder, turmeric powder, sambar powder and tomato to a paste. Add water and grind if necessary.
- Heat oil, crackle mustard seeds. Drop in urad dal and chana dal. Saute well until light brown . Add curry leaves and chopped banana stem. Add little water and cook it closed with salt added.
- When the banana stem is done. Add the ground masala to it and mix well. If water is already drained sprinkle little water and Let it cook in medium flame until raw smell of masala goes off and water gets drained for about 5-10 minutes.
