"Beans Mezhukkupuratti" is yet another authentic side dish from central Kerala. I am not very sure whether the recipe belongs to the Catholics or the Syrian Christians of the state, but all I know is that I grew up having this simple stir fry at least once a week!
This simple side dish has a wonderful flavour of garlic and shallots combined with the goodness of coconut oil and curry leaves and is flavourful and addictive. I can have this with a bowl of hot steamed rice without any accompaniments such as curries!
Straight to the recipe...
Serves a family of four
Beans- washed, edges trimmed off, 'de-fibred' and cut into 'one cm' length pieces - 2 cups
To pulse to a coarse paste:
Shallots/Kunjulli - 8-10 numbers
Garlic/Veluthulli - 5-8 medium sized cloves
Chilly powder/Mulaku podi- 1/2 tsp
Turmeric powder/Manjal podi -1/4 tsp
To season along:
Coconut oil - 1- 1.5 tbsp (4-5 tsps)
Mustard seeds - 1/2 tsp
Curry leaves - 2 healthy sprigs
Salt- to taste
Slice the washed and de-fibred beans into one cm pieces. Transfer into a pan with just enough water to cover the pieces. Stir in a little salt.
Cover and cook the beans until just cooked in low-medium flame.
While the beans is getting cooked, you can pulse the shallots, garlic, chilly and turmeric powder to a coarse paste. Do not grind smooth.
In a separate non-stick kadai, pour the coconut oil and splutter the mustard seeds while hot.
Stir in the pulsed paste followed by the curry leaves and sauté for a few seconds in low flame until the oil separates a bit. Drizzle a few drops of oil, if you feel the masala too dry. Make sure that the paste is sautéed well and does not have the raw smell at all.
Dump in the precooked pieces and toss or turn gently to combine. The masala should coat the beans well. Check and add salt at this point. Sauté for a few more minutes, say around 3 minutes, in low-medium flame until the spices meld in and you see a glossy finish on the pieces! The final dish should be a little moist and not too dry.
Serve hot with steamed rice and 'pulissery' or 'morucurry'
You can also add a tsp of thenga kothu or coconut bits while seasoning. (after popping the mustard seeds and before stirring in the masala)
The final dish pictures ( the bigger images) were shot on another day irrespective of the stepwise (smaller images). Hence the mild difference in the size of the pieces :)