Achinga Payar Mezhukkupuratti – Long beans Stir Fry

Achinga Payar Mezhukkupuratti – Long beans Stir Fry is one of the tastiest preparations in Kerala cuisine.

Achinga Payar Mezhukkupuratti

Achinga Payar Mezhukkupuratti

 

It is very hard to get kids to eat their vegetables. I know there must be a lot of mothers (fathers?) nodding their heads in agreement out there. I have a lot of trouble getting my kids to take their veggies. No amount of coaxing, threatening or bribery can get them to touch it, especially my color conscious Ryan. But this is one recipe that I manage to get them to eat. Reduce the chili if you want  a milder stir fry for kids. Likewise increase the chili powder if you want it hot. But anyway you prepare it, it is super delicious..!!

This one today is a quickie post. I have guests coming in and Irene is all set to run off for Basketball practice. So my hands are full and the dishes to be washed are all piled up. Hence bear with me please..!

Achinga Payar Mezhukkupuratti

Achinga Payar Mezhukkupuratti

ACHINGA PAYAR MEZHUKKUPURATTI

  • Achinga Payar – 1 bunch
  • Red Chili Powder – 1 1/4  tsp or more if you like it hot
  • Turmeric – 1/2 tsp
  • Salt – as needed
  • Garlic – 4 Fat cloves
  • Shallots / Small Red onions – 5
  • Curry leaves – 2 sprigs
  • Oil

Method:

  • Separate the tender, thin green breakable Achinga payar from the fat ones.Break the tender payar into 1 inch long pieces. Similarly the big fat beans can be split down the center and the seeds removed.Discard the outer green cover.
  • Place all the seeds and the broken pieces in a bowl and wash thoroughly. Use a strainer if needed and strain off all the water.
  • Add the red chili powder, turmeric powder and the salt to the beans and mix well. Keep aside for 15 minutes.
  • Place the marinated payar in a kadai, add a 1/2 cup water and cook till tender but not mushy. It should retain its shape. It should be 3/4 cooked.
  • During this time, pound the curry leaf, shallots and the garlic in mortar.
  • Take a frying pan and add the necessary amount of oil. When the oil becomes hot and the pounded ingredients to it and saute till nice and aromatic.
  • Add the cooked beans to the pan and fry around for about 10 minutes till the flavors meld and the payar becomes slightly crisp.
  • Serve hot with rice.

3 comments

    • Anzz says:

      Sarah, that is my moms fave dish… and mine too. I dont get good beans here, but when I do, that dish lands up right in the middle of my table..

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