Muthira Or Horsegram Mezhukkupuratti
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- Serves: 4 people
- Cooking: 20 minutes
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Muthira Or Horsegram Mezhukkupuratti is a traditional Kerala-style pan roast. Horsegram is pressure-cooked until soft and given a tempering of red chillies and shallots.
It is a simple side dish that pairs beautifully with chapati, rice and a spicy curry.
This mezhukkupuratti is a staple in many households with nutrients and crunch in every bite.
Ingredients
Directions
- Clean and rinse the Muthira well. Chop the shallots and crush it with the chillies witha pestle and mortar.
- Add it to a pressure pan along with water. Cook for 7 to 8 whistles in the pressure cooker.
- Open lid and salt and continue to cook until water evaporates.
- Heat coconut oil in a frying pan and saute the shallots-red chillie mixture for 3 to 4 minutes until golden brown..
- Add cooked muthira and mix well.
Cooking Tips
• Use coconut oil and kerala shallots for authentic flavour.
• Do not overcook the lentil and turn it mushy, as texture is key to the dish.
• Adjust chilli based on your spice tolerance.
• A heavy-bottomed pan or the pressure pan ensures even cooking when you toast the muthira.
How to Serve
• Pair with hot rice, parotta or chapati
• Alongside curry, sambar, or erissery
• With kanji (rice gruel) or puttu for a light meal
The Story Behind Muthira Or Horsegram Mezhukkupuratti
Muthira has been part of Kerala's diet for centuries and is prized for its protein content and earthy taste. Horse gram or kullu or hurali (other names for it) is used in Ayurvedic medicine. This legume is said to offer various health benefits, from aiding digestion to keeping cholesterol levels stable. Rich in protein, iron, and fibre, this unrated legume boosts energy, supports metabolism, and helps control blood sugar levels.
Thoran and Mezhukkupuratti are the most common ways to cook horse gram in Kerala, although you'll find curry and stew recipes too.
What is Muthira or Horse gram Mezhukkupuratti?
**Muthira or Horse gram Mezhukkupuratti **belongs to the oil-toasted category of Kerala vegetable sides. It can be simple with minimal ingredients or spices, or deeply flavoured with many spice ingredients. In Kerala cuisine, this dish holds a special place in both everyday meals and in festive spreads.
This Malabar version of Muthira or Horsegram Mezhukkupuratti is made with just four ingredients. Mustard seeds are a standard tempering base in most of Kerala, but are rarely used in dry mezhukkupuratti dishes from the Malabar region.
The lentil doesn't need any soaking, but you can soak it in water for a couple of hours to reduce cooking time. The vegetable side features this cooked horse gram tossed with crushed shallots and red chillies in coconut oil. It's hearty and mildly flavoured.
This dish reflects the resourceful and nutritious cooking style of Kerala households. Cooked horse gram is a great meal prep dish, as you make a big batch of cooked horse gram and refrigerate or freeze it. When thawed, you can make an easy side with just shallots and chillies, or add our vegetables and spices as desired.
Regional Variations
Home cooks in Central Kerala keep it mild with some coconut slices, while in Travancore, they add mustard seeds and a slight tang.
In Tamil Nadu, Kollu Poriyal is drier, while Karnataka's Hurali Palya gets a tangy touch with tamarind. On the other hand, Andhra's Ulavala Vepudu has the addition of chilli powder for heat with a dash of coriander powder.
(For more Mezhukkupuratti recipe ideas, use the search box on the sidebar or scroll down the home page)
Pro Tips for Perfect Results
→ Soak horse gram for 2 to 3 hours to reduce cooking time. Pressure cook for 5 whistles, if soaking in advance.
→ Pressure cook only until tender, as overcooking makes it mushy.
→ Crush or coarsely grind shallots and chillies in a mortar and pestle to get the unique texture and flavour.
Muthira Or Horsegram Mezhukkupuratti Variations
→ With Sesame Oil or Olive Oil
Traditionally, coconut oil is used, but any oil or even ghee should go well and give it a distinct flavour.
→ Tomato Masala Style
A spicier version with tomatoes, garlic, and spice mixes for a bolder bite.
→ With Coconut and curry leaves
A milder version with grated or desiccated coconut and curry leaves tempered for the sadya meal.
→ Mixed Vegetable
Cook with beans, carrots, or raw bananas for a new variation. Make sure to boil the tubers or beans separately.
Diet-Friendly Adaptations
Vegan This dish is naturally vegan as it contains no dairy or animal products.
Gluten-Free All ingredients are naturally gluten-free
Low-Oil Version For fat-restrictive diets, use just 1 teaspoon of oil and dry roast the ingredients slowly over low heat.
High-protein Add kadala or chickpeas for protein.
Storing & Reheating Tips
→ Fridge: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
→ Reheat: Reheat gently in a pan with a teaspoon of oil on low heat, Stir occasionally to add some crispness.
→ Freeze: You can freeze cooked horse gram for 2 to 3 weeks. Make and add tempered shallots and red chilies to the reheated muthira.
Common Mistakes to Avoid
→ Overcooking the muthira makes it mushy and turns the dish into a paruppu curry instead.
→ Using too much water which again changes the texture and contributes to the mushiness.
→ Skipping the tempering step means having a bland dish with little zest.
→ Using oils other than coconut oil can change the authentic taste.
Frequently Asked Questions
- Can I add other vegetables?
Yes, but flavours and textures will be different.
- Are there other Mezhukkupuratti recipes?
Try our Amara Payar, Potato, Cherupayar, Achinga Payar, Carrot Pavakka, or Koorka Mezhukkupuratti recipes for varied vegetable flavours.
- Is this dish vegan?
Yes, it's fully plant-based and cooked with coconut oil.
- Can I make this in the Instant Pot?
Yes. Follow the instructions for cooking beans and legumes. You make this Horsergam Mezhukkupurrati in the Instant Pot using the saute option to cook shallots.
Equipment Needed
→ Pressure cooker to cook Muthira
→ Frying pan for cooking shallots
→ Wooden spatula or ladle
→ Pestle and Mortar to crush shallots and red chillies
→ Knife and chopping board
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With a background in culinary studies, Praya has developed a keen understanding of the science behind cooking, nurturing a curiosity about ingredients and their origins. Her travels around the world have broadened her palate and infused her cooking with diverse influences, making each dish a reflection of her experiences and love for food.
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