NENDRAN MEZHUGUPURATTY
A TRADITIONAL KERALA NENDRAN BANANA SIDE DISH
Ingredients:
1) Fully mature
raw Nendran banana – 400 gm. (2 Nos. approx.)
2) Mustard seeds
– ¼ teaspoon
3) Cumin seeds
– ¼ teaspoon
4) Black pepper
corns – ¼ teaspoon
5) Powdered salt
– ½ teaspoon
6) Coconut oil
– 1½ tablespoons
7) Turmeric powder
– ¼ teaspoon
To Cook:
Cut off the tips of the banana. Cut lengthwise into 2 halves.
Cut each half again lengthwise into 2 quarters. Now slice each quarter across
into 3 mm. thick pieces (along with the peel)
Set a small pan on low heat. Put in the cumin seeds and the
black pepper corns. Stir for a minute. You can smell the nice aroma of the
roasting seeds. Switch off the heat and transfer to a mortar. Use the pestle to
crush the seeds to fine powder.
Set a thick cast iron wok on high heat. Pour in the oil and
throw in the mustard seeds. When the mustard seeds are about to finish popping,
tip in the banana pieces, the salt, the turmeric powder and the crushed powder.
Stir well, turn down the heat and cover with a lid. Use a lightweight flat ladle
to gently stir occasionally taking care not to allow the banana to stick to the
base or to shatter.
Keep the lid on most of the time except while stirring. Let the
banana roast and cook very slowly on low heat. This slow pace of cooking will enhance
the taste. Taste to see if cooked. If yes, you can add more salt or pepper
powder if you want it saltier or hotter. This traditional version is neither
too salty nor hot but has a nice mild taste. As soon as the banana pieces turn
golden yellow, the mezhugupuratty is
ready to serve.
Note:
Nendran mezhugupuratty is
traditionally served as a side dish to rice or to rice gruel or to cherupayar kanji. This practice
developed in ancient times in Kerala when English or Chinese vegetables were
not available. Nendran banana was both the fruit as well as the vegetable which
was abundantly at hand and quite tasty and healthy too.
There were
no pesticides and the only fertilizers were farmyard manure (cow or goat), wood
ash and dry or green leaves. That is how so many delightful dishes with Nendran
and the chief ingredient developed in Malayali and Kerala Konkani cuisines. The
Konkani equivalent of Nendran mezhugupuratty
with slightly different taste is nandrabala upkari. Both are equally delicious and chewy. Cook both and
enjoy. If possible, make sure to plant some Nendran banana suckers (small plants)
in your backyard (your winter temperature should not fall below 15° Celsius), for almost every part of
the plant is edible: the pith, the fruit at every stage of maturity, the banana
peel and also the flower cone.
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