Achinga Payar Mezhukkupuratti / Kerala Side Dish

Achinga Mezhukkupuratti is an easy, healthy, and vegan side dish of Kerala. Achinga or long beans is one of the most common beans available through out the year in Kerala. Achinga payar is sauteed in coconut oil and is best served with rice. Mezhukkupuratti is a Malayalam term for slow roasting or slowly sauting something in oil.

Coconut bits or thengakothu is added for an extra nutty flavor and some crunchiness; though it mostly depends on the availability or personal preferance. Achinga is a common vegetable, grown in the kitchen garden; and there is one dark green variety which is called as "nadan achinga". Amma, used to cook the beans with a bit of water, coconut bits, and salt at first and then put it in the kadai to saute, but these days the beans get cooked fast; so I generally skip that process. If the beans are mature (mootha beans) then, it is best to split open and take out the small seeds and add it along; this gives a more flavorful taste; my dad prefers this and so when he buys he make sure that he gets mature beans, so that amma will split open and add the seeds into the mezhukkupuratti.

Some like to use red chilli powder or red chilli flakes to make this, I somehow prefer green chilies; you can choose, red or green chilli! 

Step by Step Method:

Serves: 4

The ingredients, achinga (long beans), shallots, green chilli, a small piece of coconut.

Heat a kadai with coconut oi, add in sliced shallots, coconut bits, green chilli, turmeric.
Okay, now I have a funny confession to make; in the haste of taking picture or I dont know whether some weird thought came to my mind at that moment; I completely forgot to add in the "thenga kothu" or coconut bits. Well, I am human! and I hope I am forgiven :) 

Add in the beans and salt. Mix well for a minute and then simmer the fire. Cover with a lid, since the beans were very tender; I did not have to add any water, but make sure to cover it with a lid; the steam from it is enough to cook the tender beans. Saute for 10-15 minutes and make sure that it does not get sticked to the bottom.

Serve as a side dish with rice.

Achinga Payar Mezhukkupuratti

PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Achinga Payar: 500 gms, cut into 3/4 inch.
• Cheriya ulli (shallots): A handful, sliced.
• Green Chilli: 2, slit.
• Coconut bits (thenga kotthu): 1 to 2 tbsp.
• Organic Turmeric Powder: 1/2 tsp.
• Water: 2-3 tbsp, if needed.
• Curry Leaves: 1 sprig.
• Salt: 1/2 tsp or as needed.
• Coconut oil: 2 tbsp.

  METHOD:

1. Clean and wash the beans and pat dry or leave it on a strainer.
2. Cut them into 3/4 inch.
3. Heat a kadai with coconut oil, add in the cheriya ulli (shallots), green chilli, coconut bits (if using), turmeric, and give a nice stir.
4. Add in the beans, add salt, and mix well.
5. Simmer the fire, and allow it to saute on low flame, make sure you stir it on and off.
6. Switch off the fire once done. Serve with rice

NOTES

• If the long beans are very tender, you do not need to add water at all; it will get cooked with the steam.
• Coconut bits are optional.
• The more it is sauteed on low flame the more tasty it will be.

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