Potato Carrot Mezhukkupurati: Making Basic Of Veggies Appealing
Image Credit: Village Cooking

Looking into the kitchen of any Indian household, the dishes cooked for day-to-day meals comprise humble vegetables. These vegetables are by default the right blend of nutrients required by the human body. The innocently delicious potato carrot dry vegetable is among the many basic delicacies. And each state has its own version of potato-carrot fry. The softness of potatoes with the crunch of carrots laced in spices is a genius creation of the Indian kitchen. In Kerala famously known as Potato Carrot Mezhukkupurati, the hint of curry leaves and coconut oil makes all the more difference. A unique preparation of the coastal region, this Mezhukkupurati is a must-try to invoke the dormant taste palate.

The origin and making of comfort food

If we had to thank someone for introducing the king of vegetables to fertile land in India it would be the Portuguese sailors, sometime around the early 17th century. Since their first pit stop was along the Malabar coastal region, the fertile lands of the Malabar region dove deep into its production. But with the coming of the British later, the cultivation of potato was taken to the North of India.  

Carrot is assumed to have originated from the eastern purple-rooted carrot cultivated in Afghanistan. According to historical accounts carrots were domesticated in Afghanistan from where they moved to India.

Together, potato and carrot over the years found each other making a great partnership. While in the north it will simply be referred to as aloo Gajar Ki Sabji, down south in the tropical land of Kerala it is known as Potato Carrot Mezhukkupuratti. To break it down, Mezhukkupuratti in Kerala is referred to as a particular preparation style for vegetarian dishes, wherein the vegetables are stir-fried with spices. The cooking hack that makes it stand different in preparation from the rest of the country is the use of onions or shallots.

The traditional preparation of mezhukkupuratti comprises Vazhakka mezhukkupuratti, Chena mezhukkupuratti, Pavakka mezhukkupuratti, Kovakka mezhukkupuratti, Payar mezhukkupuratti and Beans mezhukkupuratti.


    2 Potatoes

    1 Carrot

    2 Onions

    6 Garlic cloves

    2 Green chillies

    3 sprigs of Curry leaves

    1 tsp Red chillie powder

    1 tsp Black Pepper powder

    ½ tsp Turmeric powder




    Chop potatoes and carrots. Set them aside.

    In a pan over medium heat pour oil, add mustard seeds, and let them crackle.

    Add onions and garlic. Sauté for 3 minutes and then add curry leaves, green chillies and sauté for a minute.

    Then add potatoes, carrot, red chillie powder, black pepper powder, turmeric powder, and salt. Mix all well and let it fry under cover for 5 minutes.

    Remove from heat and serve.

    An ideal way of eating a dry potato carrot vegetable would be with paratha, chapatti, or poori, but try eating with appam. This dry blend can easily be eaten even without any accompanying bread. It is so delicious that eating just this alone makes it even better.