Achinga Payar Mezhukkupuratti / Achinga Stir fry
Achinga Payar Mezhukkupuratti / Long Beans stir fry is a popular side dish with rice at home. Tender Achinga Payar roasted with onions, green chilies and coconut strips is a quite simple dish yet never fails to please. String Beans/ Achinga has always been a favourite vegetable and I love all variations, even the delicious combo of Achinga Payar Kaya Mezhukkupuratti. This is also an inevitable dish for Kerala Sadhya, during Onam and Vishu, although the preparation is little different. Do check my Kerala Sadhya special recipes, with tasty Kadumanga, Inji curry, Parippu curry, Thakkali Rasam, Avial, Sambar, Erissery, Kalan, Pachadi, Payasam etc.
Also known as yard beans, String Beans or long Beans, Achinga Payar is very healthy and very popular in South India. Long Beans contain Beta carotene, many vitamins and minerals and helps in controlling blood sugar and improves heart health. Mezhukkupuratti means stir fry in Malayalam; it can be made with most vegetables like Beans, Potato, Kaya, Kovakka, Vendakka, chena, koorkka etc.
Please check and try my other vegetable recipes like Beans Thoran, Cabbage Cherupayar thoran, Cheera parippu thoran, Chemmeen manga thoran, Vazhakoombu cherupayar thoran, padavalanga carrot thoran, Beans carrot thoran etc. You will love the combos and simple thorans that makes a daily meal heartening.
What makes this Achinga Payar Mezhukkupuratti special is the addition of Coconut strips that gives the dish a nutty flavor. Serve it with rice alongwith some simple Chicken curry, Beef fry or Chicken Liver curry or just some Rasam and crispy Pavakka fry. Follow the tips below for getting best results. Enjoy!!
|Achinga Payar/ Long Beans||: 300 gms (1 ½ cup)|
|Onion||: 1 no.|
|Mustard||: ½ tsp|
|Coconut strips||: ¼ cup|
|Curry leaves||: 2 sprigs|
|Green chilies||: 4 nos.|
|Turmeric powder||: ½ tsp|
|Salt||: as required|
|Coconut oil||: 1 tbsp|
Wash and soak the Achinga Payar / long beans in salt water/ turmeric water for some time to remove any pesticide residue if any. Cut them into 1-inch long pieces. Slice the onions, slit green chilies and keep the coconut strips ready.
Heat oil in a Kadai, add the coconut strips first and stir fry till slightly brown. Drain and keep aside. Crackle mustards, add curry leaves, then add the Achinga Payar, onion and slit green chilies. Combine well and stir fry for few minutes on high flame.
Reduce the flame and cover and cook on medium flame for few minutes. Make sure to stir in between. When almost cooked, add salt, Turmeric powder and the fried coconut strips and combine well.
Cover and cook again for two minutes to make it crunchy. Serve hot with rice. You will love this crispy, crunchy green Achinga Payar Mezhukkupuratti.
- Always use tender Achinga Payar to make it crisp and tasty.
- Adjust the measure of green chilies as per your taste.
- Coconut strips give this dish a nutty flavor and crunchy effect.
- Make sure you add salt only after the Achinga Payar becomes limp. That makes it soft and crunchy.
- Stir in between while cooking to avoid burning. Do not add water.
- Coconut oil should be used for best flavors!
Hope you liked this Achinga Payar Mezhukkupuratti recipe. Please do send me your comments and suggestions or share with friends through the share buttons below. God Bless!