Sunday, August 23, 2009

Achinga Payar mezhukkupuratti

Achinga , yardlong beans, neenda payar it is know by different names.Achinga is usually made into a mezhukkupuratti or Thoran. It is also added to Aviyal.When the beans are tender the whole pod is used for cooking but as they mature they get fibrous and stringy and only the seeds are used for cooking.If you happen to have some that are stringy just peel and use the seeds mixed with the tender sliced ones

  1. Achinga - 1 bunch
  2. Shallots - 5 crushed
  3. Garlic - 4 cloves crushed
  4. curry leaves - 2 springs
  5. Green chillies - 3 slit
  6. red chilly powder - 1 tsp (optional - if you don't use chilly powder increase the quantity of green chillies)
  7. coconut slices - 5 tbsp (optional)
  8. turmeric powder - 1/4 tsp
  9. mustard seeds - 1/2 tsp
  10. Oil - 2 tbsp
  11. salt - to taste

You can precook the payar with coconut slices,salt and a sprinkle of water first and then stir fry it OR you could skip the precooking step.If you are precooking then - cook and keep aside.
Heat oil in a frying pan and add mustard seeds, when it splutters add the crushed garlic,shallots,green chillies,curry leaves and saute until slightly brown.

Add chilly powder and turmeric powder and saute until raw smell is gone.
Add in the cooked beans and stir fry until dry and slightly browned.
If you are not precooking then after the powders are fried add in the beans and coconut slices and mix well and sprinkle some water and cover and cook until beans is cooked.
Then stir fry in an open pan until slightly browned.


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