Mezhukku Pe(u) ratti(Oil coated vegetables)

Mezhukku Pe(u) ratti(Oil  coated  vegetables)

Compiled  by 

P.R.Ramachander                                                                   

(this  is a typical kerala dish, which has been not modified  by  Palakkad  iyers. Boiling vegetable with salt and turmeric powder and coating it with heated oils  is the simple formula. The vegetable in the dish when cooked   should  merge  completely  .This  is done by adding  Plantains.)

  

This is another very simple side dish, which was extremely popular in Kerala Iyer homes. The method of preparation is: -

1.Cut into small pieces Plantains (cooking type banana) and chenai. (In places where Chenai is not available we have found that carrot can be used) Jack fruit seeds if available or Koorkan Kizhangu during seasons are also added

2.If available at cut pieces of jack fruit seed and/or Koorkan Kizhangu or green  payaru  or  kovaikka(coccinea)

3.Boil with salt and turmeric powder in pressure cooker.

4.Take coconut oil and heat it. When sufficiently hot, put the boiled vegetables and mix well.

Note 1

a.The  dish  tastes good even if other oils are used

b. Mezhukku  peratti can  be prepared  with   carrot   and Chowchow also or carrot   and beans

Recipe 2    Onam Mezhukku puratti  (recipe  Vinayaka  Caterers  Ernakulam)

Materials required

1.Yam (elephant foot yam) 30 gm
2,Green Nendra Banana 2
3.Cow pea 20 gm
4.Turmeric powder 1 tea spoon, salt as per need , Green chilles 6
5,Coconut oil -2 tea spoons

Method

1. Cut Yam in to small sqayre pieces after removing the skin
2. Cut Raw nendran Banana in to small square pieces
3. Cut cow pea oin to one inch long pieces
4. Wash all vegetables and cook them in water along with what is mentioned in S.No.4
5. Try to add less water so that the water is absorbed comnpletly by the vegetables
6. Heat coconut oil , put the cooked vegetables and stir so so that the vegetables get evenly coated by the oil.

(Comment by P.R.Ramacander:Normal Mezhukku peratti is prepared using raw cooking Banana and not using raw nendran Banana. Koorkai adds a lot to the taste of Mezhukku peratti)