Achinga Payar Kaya Mezhukkupuratti

Achinga Payar Kaya Mezhukkupuratti

Achinga Payar Kaya Mezhukkupuratti is a tasty and healthy side dish for rice. In Kerala, this super combo is a common dish for lunch. The tender Achinga Payar is known by several names like yard beans, String Beans or long Beans etc., and when combined with raw plantain/ unripe Green Banana it is just awesome. Mezhukkupuratti or stir fried vegetables can be made with most vegetables like  Beans, Potato, Achinga (long beans), Kaya, Kovakka, Vendakka, chena, koorkka etc. or you can mix the veggies and make a combination. Chena and Payar, Achinga Payar Kaya, beans and carrot, beetroot and carrot all are tasty combos and great accompaniments for rice.

Combination Thoran and Mezhukkupuratti has always been my mom’s specialty and we have many delicious childhood memories. Please check and try Vazhakka Cherupayar thoran, Cabbage Cherupayar thoran, Cheera parippu thoran, Chemmeen manga thoran, Vazhakoombu cherupayar thoran, padavalanga carrot thoran, Beans carrot thoran, Cabbage Irachi thoran etc., I am sure you will like these wonderful dishes with rice.

This Achinga Payar Kaya Mezhukkupuratti is a hearty meal and I have not altered or modified my mom’s recipe this time. It is a very tasty and comfort food with the healthy benefits of Achinga Payar Kaya (long Beans and plantain). Long Beans contain Beta carotene, many vitamins and minerals and helps in controlling blood sugar and improves heart health. Plantain is rich in fiber and Vitamin A and other minerals; enough reasons to try this super combo, right? Enjoy this delicious and healthy Achinga Payar Kaya Poriyal with rice and pair it with some delicious Rasam or Pulissery and  yummy Chicken Liver curry or Beef Pepper Fry for Lunch. Happy Cooking!

Ingredients:

Method:

Wash and soak the Achinga Payar / long beans in turmeric water to remove pesticides. Clean and cut into 1 inch pieces. Peel the plantain skin and cut into small square pieces and keep in water. Place both in a cooker or pan and add salt, turmeric and enough water (½ cup). Cook covered on medium flame, stirring in between.

Meanwhile, crush small onions and garlic. Heat oil in a Kadai, crackle mustards, add curry leaves, red chilies and the crushed small onions / Kunjulli and garlic. Sauté for few minutes till the raw smell goes away. Add turmeric powder, Kashmiri red chili powder, Pepper powder and crushed red chilies. Fry for some time and add the cooked Achinga Payar Kaya mix. Combine well and stir fry for few minutes.

Adjust the salt and serve hot. Hope you enjoy this Achinga Payar Kaya Mezhukkupuratti.

Tips:

• Small onions or shallots are good for this recipe.
• Always use tender Achinga Payar to make it crisp and tasty.
• Adjust the spices according to your taste.
• Chili flakes brings lot of flavor; you may avoid chili powder and add chili flakes alone.
• You may add Coconut strips to make it crunchy.
• If the plantain skin is green and spotless, you can peel the ridges and keep the rest of the skin. It contains more fiber.
• Coconut oil should be used for best flavors!

Hope you liked this Achinga Payar Kaya Mezhukkupuratti recipe. Please do send me your comments and suggestions or share with friends through the share buttons below. God Bless!