Carrot Potato Mezhukupuratti | Easy Kerala-Style recipe| Healthy & Tasty Recipe

Описание: Carrot Potato Mezhukupuratti is a simple and flavorful Kerala-style stir-fry made with everyday vegetables and traditional spices. This easy side dish pairs perfectly with rice, chapati, or kanji and can be prepared in just a few minutes.

In this recipe, carrots and potatoes are lightly sautéed with coconut oil, curry leaves, and aromatic spices to bring out authentic South Indian flavors. It’s healthy, vegan, and perfect for a quick lunch or dinner.

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Recipe:
🥕🥔 Carrot Potato Mezhukkupuratti (Kerala-style Stir Fry)
Mezhukkupuratti is a simple Kerala side dish made with minimal spices and coconut oil. It pairs perfectly with rice, chapathi, dosa, or kanji.

Ingredients
Carrot – 2 (peeled and cut into small cubes or thin slices)
Potato – 2 (peeled and cut into small cubes)
Onion – 1 medium (finely sliced)
Garlic – 4–5 cloves (crushed or finely chopped)
Green chilli – 1–2 (slit, adjust to taste)
Curry leaves – 1 sprig
Mustard seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon
Red chilli powder – as per taste
Coconut oil – 2 tablespoons
Salt – as required

Preparation:
Prepare all ingredients
Peel, clean, and cut carrot and potato. Keep all ingredients ready before cooking.
Place a thick-bottomed pan or vessel on medium flame. Add coconut oil and allow it to heat.
Add mustard seeds and let them splutter.
Add garlic, green chilli, and curry leaves. Sauté for a few seconds until fragrant.
Add sliced onion and mix well. Cook until onions turn light brown.
Add turmeric powder and chilli powder. Mix well and sauté until the raw smell disappears.
Add carrot and potato. Mix everything well so the spices coat the vegetables evenly.
Add salt as per taste and mix again.
Close the lid and cook on low to medium flame.
Open occasionally and stir to prevent burning.
Take one piece of carrot or potato and press it. If it’s soft and cooked, it’s ready.
Give a final mix and switch off the flame.

Carrot Potato Mezhukkupuratti is ready to serve.

🍽 Serving Suggestions
Serve with steamed rice and sambar

Goes well with chapathi, dosa, appam, or kanji (rice porridge)

Can be served as a side dish for curd rice

🌟 Important Tips
Cut carrot and potato uniformly so they cook evenly.

Always cook on low to medium flame to avoid burning and to enhance flavor.

Coconut oil gives authentic Kerala taste — avoid replacing it if possible.

Do not add water; vegetables cook in their own moisture.

You can add a pinch of pepper powder for extra flavor.

For a crisp texture, open the lid in the last 2–3 minutes and sauté lightly.


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