Mezhukupuratti (Spicy Beetroot Stir-Fry)

Name: Mezhukupuratti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 400g beetroot, grated; 1/2 cup grated fresh coconut; 2 green chilies, chopped; 3-4 cloves garlic, minced; 2 tbsp coconut oil; 1 tsp mustard seeds; 8 curry leaves; 1/2 tsp black pepper; Salt to taste

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 15. Mezhukupuratti recipe

⏱️10 minPrep

🔥15 minCook

🕒25 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mezhukupuratti

Temper oil (1 min, high heat): Heat coconut oil, crackle mustard seeds, add curry leaves. Visual: seeds pop and turn golden.
Add aromatics (1 min, medium-high heat): Add minced garlic, green chilies, fry 30 seconds. Visual: garlic turns light golden.
Add vegetables (8 mins, medium heat): Add grated beetroot, salt, black pepper. Stir constantly. Visual: moisture releases then evaporates.
Toast coconut (3 mins, medium heat): Add grated coconut, continue stirring. Visual: mixture becomes dry, coconut lightly toasted.
Check doneness (2 mins, low heat): Mezhukupuratti should be dry, spicy, with no wet texture. Visual: vibrant magenta, separated pieces.

📖 Cultural notes

Mezhukupuratti's intense spice awakens the palate and aids digestion after a rich meal. ---

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