Mezhukkuratti carrot recipe (Sauteed Carrot Style)

Mezhukkupurati carrots are a simple and healthy stir -fried style made with fresh carrots, nuts, and flare -based coconut oil. This classic dish is slightly seasoned and loaded with the sweet taste of natural carrots.

Carrot mezhukupupuratti

Mezhukkupuratti’s carrot recipe – Sauteed carrot in Kerala. Delicious carrot porey originating from Kerala. It tastes good with curry dal or rasam. You can use any vegetables as you like … Very easy to make and taste delicious. Very delicious alone or as a side for any rice and gravies.

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This dish only takes 10 to 15 minutes from beginning to end. You can serve it with rasam rice, sambar rice, rice dadih. Or variations of rice such as lemon rice, sour rice or coconut rice. This is a good dish to be put in your child’s lunch box. They will definitely like it.

AMezhukti’s carrot bout

This dish is a vegetarian side dish that is popular in Kerala cuisine which is known for its simplicity and nutritional value. Unlike Thoran, this recipe does not require grated coconut which makes it lighter and perfect for those who are looking for clean and healthy dishes.

In this traditional carrot carrot, minced carrots and nuts are cooked lightly and then sauteed with coarse ground, garlic, red chili powder and turmeric. This easy carrot mezhukkupupuratti requires minimal ingredients and is a quick improvement for everyday food. This dish is rich in nutrition and fiber. This is the recipe for sauteed vegetables the most like from Kerala cuisine.

This mezhukkupurati carrot is an ideal addition to the grave or daily lunch menu, especially when paired with rice, sambar or other gravies. Bright colors and natural sweet tastes of carrots make this dish attractive and child -friendly.

Similar recipe

Thoran cabbage

Mezhukupuratti beans

VEKAKKAI MEZHUPUTUTTI

Why is this recipe functioning?

• This dish is suitable for cooking at the southern India house. It does not depend on exotic materials. We can make this using our daily kitchen staples.
• We can easily adjust this dish. By adding bits or potatoes we can create a new version.
• This recipe complements rice because of its dry texture and brave seasoning.
• This dish is very suitable for children and parents because of the mild taste and sweet carrots.

Why do I like this recipe – Mezhukkupurati This carrot is very good for days when I want something fast but still homemade. This dish is paired with anything be it both Rasam Rice, Sambar Rice, Rice Dadih. . This recipe feels light in the stomach which makes it perfect even on hot days or when I want clean food. Mezhukkupurati carrots are perfect for lunch boxes. It remains fresh and has a long -scented hourly scented.

Ingredients

Coconut oil: This adds to the authentic taste and gives a rich aroma to the stir -fry.

For tempeh – Mustard seeds, urad dal, curry leaves are used to be destroyed and give crazy to dishes.

Carrot: Early dish. It gives a natural and bright color to the dish.

Mung beans: This adds contrast to the texture to the carrots and balance the sweet taste with the taste.

For Pasta Masala – The onion slumped gives a light and slight sweet taste to the dish. Onion garlic, chili powder, turmeric, crushed into a paste and used to give the taste of the entire dish.

Hacking

• Steam carrots and nuts in the microwave to save time and reduce cleaning. Use chopped pre -vegetables. This saves time if you are in a hurry.
• Avoid the density of the pan. It maintains the texture of vegetables and prevents welfare.
• For extra heat and depth of taste adding new black pepper at the end.
• The rest can be used well. Mix the rest with dadih rice or use it to make sandwich filling.

This matches Dal, here are some dal that you can try



Carrot Mezhukkupuratti (Figure Step by Step)

1) Let’s make masala pasta for stir -fry. Take onions in the blender



2) Add garlic cloves.



3) Add spice powder.



4) Mind to the coarse pure.



5) Cut carrots and beans into cube.



7) Add vegetables in a pan



8) Add enough salt



9) Add a little water



10) Cover and cook until the vegetables are complete.



11) Now vegetables are cooked. Delete and set aside.



12) Heat coconut oil in a pan, add mustard, urad dal and curry leaves.



13) Add a mixture of coarse soil



14) Saute for one minute.



15) Add vegetables



16) Add a little salt to taste.



17) Stir well. Cook for 4 to 5 minutes.



18) Serve.



Expert tips

• Use fresh shallots. It offers a sweeter and more authentic taste for recipes.
• Avoid too cooking carrots and nuts. Vegetables must withstand a little damage to a better texture.
• Saute Masala with low fire. This prevents burning and allows the aroma of raw garlic and onion completely disappear.
• Use enough water to cook vegetables. Excess water can make stir -fried wet.
• Use a thick lower frying pan. This helps prevent combustion during the final dry roast stage.
• Feel and adjust the salt at the end.

Variation

Carrot poreyal: This is a simple southern Indian dry recipe made with grated or chopped carrots, angry with mustard seeds, curry leaves and finished with grated coconut. This dish is slightly seasoned and paired with Sambar or Rasam rice.

Toran Carrots: This is a stir -fried style of grade where chopped carrots are fine or shredded and sauteed with coconut, green chili, cumin and curry leaves. It has a light and fresh taste and must be owned in the Kerala Sadya food. Also check carrots and Spring Onion Thoran.

PORATO PORIALIAL CARLERS: Sauteed color that is full of color and delicious where the potatoes and carrots are sauteed with spices, mustard and Urad Dal. Potato texture complements the sweet taste of carrots.

Pachadi carrots: Side side dishes of traditional kela made with grated carrots cooked in coconut yogurt sauce and seasoned with mustard seeds and green chili.

FAQ

Q: Can I miss beans in carrots mezhukkupurati?

Yes, you can make it only with carrots. Beans are optional and just add a variety of texture.

Q: Can I use ordinary onions, not onions?

Yes you can. But onion gives a more authentic taste to the dish.

Q: Is coconut oil mandatory?

For traditional flavors, coconut oil is the best. But you can also use any oil.

Q: Can I add grated coconut to this recipe?

Mezhukkupuratti usually does not use coconut, but you can add a little to the texture if desired.

Q: Can I make this first?

Yes, it’s still good until 1-2 days when cooled. Heat again before serving.

Q: What can I serve this with this?

This is paired with steamed rice, rasam, sambar or rice dadih.

Q: Is this suitable for children?

Yes, this is child friendly. Just reduce the level of seasoning needed.

More porey (stir -fry) recipe

📖 Recipe card


Mezhukkuratti Carrot Airport (Kerala Carrot Str Fry)
Mezhukkupurati carrots are a simple and healthy stir -fried style made with fresh carrots, nuts, and flare -based coconut oil. This classic dish is slightly seasoned and loaded with the sweet taste of natural carrots.
Print Pin Speed
Preparation time: 10 minute minute
Cooking time: 20 minute minute
Total time: 30 minute minute
Portion: 4 portion
Author: Aarthi
Nutrition
Portion: 1portion
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