Mezhukku Puratti is a dish from the Kerala region of India. It is a dry curry and can be made with different vegetables like Raw Banana, Okra, Beans and Potatoes etc. Chembu (Colocasia) is the main vegetable. Since this vegetable gives irritation to the hands, apply Oil on the hands or wear Kitchen Gloves while handling Colocasia. The stir fried dish is a tasty one which goes well with Dal Rice, Sambar Rice and Curd Rice etc.
Colocasia – 300 Gms
Oil – 2 tbsp
Mustards – 1 tsp
Sambar Onion (Shallots) – 15
Medium sized Onion – 1
Red Chillies – 2 (broken)
Garlic – 6 pods (sliced)
Green Chillies – 2 (chopped)
Garlic – 6 (sliced)
Curry Leaves – from 1 twig
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Salt – to taste
Peel and chop the Colocasia into thin strips. Wash them using colander under running water. Drain and keep aside.
Heat the Oil in a pan. Add Mustard and allow them to crackle.
Add Red Chillies. In another few seconds, add the Onion, Shallots, Green Chillies, Curry Leaves and Garlic.
Cook them till the Onion turns translucent.
Add the chopped Colocasia, Red Chilli Powder, Turmeric Powder and Salt. Cook for 2 to 3 minutes in medium flame.
Add ½ cup of water and let it come to a boil. Adjust Salt. Cover the pan; simmer in low to medium flame till the Colocasia is cooked well. (Do not overcook and make it mashy.)
Open the lid and cook for some more time till it becomes a dry dish.
Transfer to a serving bowl.