Thursday, August 19, 2010

Achinga payar/Neenda payar Patichularthiyathu.

  1. Achinga payar/Yard long beans - 1 bunch (approx 1.5 lb)
  2. Coconut slices - 1/2 cup
  3. Onion - 1 small sliced.
  4. Shallots - 3 sliced
  5. Green chillies - 2 slit
  6. Chilly powder - 1/2 tsp
  7. turmeric powder - 1/4 tsp
  8. Mustard seeds - 1/2 tsp
  9. curry leaves - 2 springs
  10. Oil - 2 tbsp
  11. salt - to taste.
snap the tender long beans into 1/2 inch long pieces and use the pods from the mature beans.
Add the beans, coconut slices, turmeric,chilly powder, salt,green chillies and onion into a pan and sprinkle with 2 tbsp water and cover and cook until the beans are tender and the water is evaporated. You can sprinkle more water as needed during the cooking process.
Heat oil in a frying pan and add the mustard seeds.
When it splutters add the curry leaves and shallots and stirfry until light brown.
Add in the coked beans mixture and stir fry on medium flame for 10 minutes.
Serve with rice.


  1. hey template is rocking ..
    delicious recipe with fab click.

  2. nice clean template ... these beans r my favorite..i will try ur recipe


  3. Delicious dish, looks fabulous..

  4. mmm...i made this last week with slightly less mature coconut pieces...enjoyed it like in the old days...:)your pictures are a real treat too...:)


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