Until the attack of the entrepreneurial bug two years ago I was like any other home maker, settled happily with my husband and kids, running a wonderful hearth and home, with no bigger dreams in tow. And now, we have Pepper Trails, a unique culinary experience for the foodie traveler! Wondering how traditional Kerala cuisine never fails to steal hearts? Delve into this culinary blog to know more about my expedition and what the Pepper Trails venture is all about.
Tuesday, 2 October 2012
Recipe for "Mezhukkupuratti"
Mezhukkupuratti literally means ‘coated with oil’, though the dish is not all that greasy as it sounds. Vegetables are steamed/ boiled with a little water and tossed with seasoned oil which acts as a dressing. A variety of vegetables can be cooked using this recipe and it is the most popular method of conjuring up a quick curry to go with any meal any day!
This simple dish is also a healthy option that
does not invite too many calories. A typical Kerala style lunch or dinner is
never complete without a mezhukkupuratti made of veggies available at
hand, simple spices and a slight tempering to retain the sharp flavors.
½ kg raw banana
10 whole red chilies
1 teaspoon turmeric powder
10 garlic cloves
1 teaspoon pepper powder
salt to taste
the raw bananas into small pieces and cook it with water, salt and turmeric
powder. Heat oil in a pan and sauté the
crushed red chilies, garlic cloves, shallots, curry leaves and powdered
pepper. When it starts roasting and
changes color, add the cooked raw bananas into the pan. Keep it on a low flame till the water evaporates
completely. This is one of the best side
dishes to accompany rice.