Achinga Kaya Mezhukkupuratti

The other day, I happened to see a meme about Olives and adulthood. How your relationship with Olives changes from childhood to adulthood.

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Well, my relationship with Achinga (string beans) is somewhat similar. Achinga and me didnt get along for a long time! It took me sometime, to get used to the taste of this vegetable.

I remember having it sometime during my childhood and at that time, it felt pokey and chewy. After that, I never even tried it for a long time. Then somewhere along, I tried cooking it just for a change and I kinda liked it.

Well, I'm yet to reach the stage of “literally inhaling” Achinga, but am somewhere between I dont mind them and yay, it's achinga ;)

I've posted an Achinga Mezhukkupuratti recipe earlier, this is somewhat similar but we are adding another vegetable here. I liked this combo preparation and it was something different for me.

This is a typical everyday Kerala cooking recipe using only basic ingredients but high on flavor. Do, give it a try and see for yourself.

Here is the recipe…

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Achinga Kaya Mezhukkupuratti

A simple, tasty, and healthy veg side dish for rice made with string beans and raw banana. This simple recipe using basic ingredients packs lots of flavor and texture.
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Course: Lunch, Dinner
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Achinga Kaya Mezhukkupuratty, Long Beans Stir Fry, Veg Stirfry
Author: Maria Jose Martin

Ingredients

  • 250 – 300 gms Achinga (cut into 1 inch pieces)
  • 2 medium – big Kaya (raw banana) (cubed)
  • 1/3 cup Thengakothu (coconut bits)
  • 1/2 tsp Turmeric powder
  • 10-15 Small / pearl onion
  • 1 tsp Chopped garlic
  • 2-3 Dried red chilli
  • 1/4 tsp Whole black pepper
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Pepper powder
  • Salt
  • Coconut Oil
  • Curry leaves

Instructions

  • Combine diced achinga, kaya, coconut bits, 1/2 tsp turmeric powder, salt and 1.25 cups of water. Bring it to boil. Reduce flame to lowest and cook till achinga and kaya is done and water is dried completely.
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  • Crush together small onion, chopped garlic, dried red chilli and whole black pepper.
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  • Heat oil in a pan. Add curry leaves and crushed masala. Cook for 3-4 mins, until the raw smell goes and onion turns brown.
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  • Add 1/2 tsp each turmeric, chilli and pepper powder. Fry for 1-2 mins. Add 1 tbsp hot water to bring everything together.
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  • Add cooked achinga and kaya. Mix well. Cook for 2-3 mins and remove from heat. Serve with rice.
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Notes

For added flavor, you can also use some dried prawns. Crush it along with shallots and garlic and use it. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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