Achinga Payar Mezhukkupuratti

The other day when I was going through the site, I noticed something… it's been sometime I've posted a Kerala recipe. So, I'm posting this very basic and pretty straight forward Kerala style stir fry recipe of achinga Payar Mezhukkupuratti (Long Beans Stir Fry). Well, before going to the recipe, I'd like to share something else with you..

Recently I was asked to share some details about Kerala breakfast food and also my feelings of being a Malayali, for a UK based magazine called Good Things. I've posted the article sometime ago here, I'm not sure whether you saw it. Anyways, you can see the published version here.

So coming back to our recipe, this is one of the most common side dish for a Kerala style oonnu / lunch. Honestly, I'm not a big fan of this particular veggie. When anybody asks me whether I've a preferred veg choice for lunch side dish, my usual reply is anything is ok, except achinga. The thing is.. I tried eating it 2-3 times, but every time I had a pokey feeling inside my mouth, well that's what happens if you under cook this veggie. Off late, I've discovered that my taste appreciation is changing and it's becoming more accommodating too.

Here you go with one of the easiest side dish recipe for lunch…

Heat oil in a pan and crackle the mustard seeds and add curry leaves. Add crushed small onion and garlic…

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Fry it for 2-3 mins, till the raw smell goes and onion starts browning. Add chilli powder and salt. Fry for a min or so. Add coconut bits (if using) and mix well…

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Add achinga and mix well. Sprinkle water and cover and cook for 5-7 mins…

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Achinga Payar Mezhukkupuratti / Long Beans Stir Fry

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Course: Side Dish

Cuisine: Indian, Kerala, South Indian

Servings: 2 -3

Author: Maria Jose Martin

Ingredients

• ▢ 200 gms Achinga (long beans )
• ▢ 5 Small onion / shallots
• ▢ 1/2 – 1 tsp Chopped garlic
• ▢ a pinch Mustard seeds
• ▢ 1 tsp Chilli powder
• ▢ 1/4 – 1/3 cup Coconut bits (thengakothu) (optional)
• ▢ 1/4 cup Water – (refer notes)
• ▢ Salt
• ▢ Coconut oil
• ▢ Curry leaves

Instructions

• ▢
  Crush together small onion and garlic. Clean and trim the ends of achinga and cut into 1 inch long pieces.
• ▢
  Heat oil in a pan and crackle the mustard seeds and add curry leaves. Add crushed small onion and garlic. Fry it for 2-3 mins, till the raw smell goes and onion starts browning. Add chilli powder and salt. Fry for a min or so. Add coconut bits (if using) and mix well. Add achinga and mix well. Sprinkle water and cover and cook for 5-7 mins, till it becomes soft.

Notes

Though I've mentioned 1/4 cup water, you can start with 1-2 tbsp water and see. If it's not enough add more water later on.

The cooking time can vary from 5-10 mins. Closely watch it after 5 mins of cooking..

Also, I've mentioned coconut bits is optional, but if you like thengakothu, I strongly recommend it.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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