Achinga Payar Mezhukkupuratti is a simple everyday Kerala special stir fry made with long beans. Achinga Payar Mezhukkupuratti is an easy and quick side dish from Kerala cuisine and made as a part of Onam Sadhya. Learn to make Achinga Payar Mezhukkupuratti with step by step pictures and video.
Achinga Payar Mezhukkupuratti is nothing but Kerala style long beans stir fry made with spices and herbs. I have already posted few mezhukkupuratti recipes and this is my addition to the list and this is one of the important part of Onam Sadya lunch menu.
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Achinga Payar Mezhukkupuratti
Mezhukkupuratti is a simple basic spiced Kerala style fry made with vegetables like beans, long beans, carrot, potato, plantain, cabbage etc. There are many variations to this mezhukkupuratti recipe and this is my authentic Kerala style recipe.
Achinga Payar Mezhukupuratti is a spiced Kerala stir fry made using achinga payar also known as long beans along with onion, garlic, spices and seasoned with coconut oil. This is a popular side dish for rice along with sambar, rasam in Kerala.
Achinga Mezhukupuratti is quick, easy to make and pairs up well with rice. Long yard beans or Long beans is called as Achinga Payar in Kerala. This is not only made for Onam but a everyday dish as it is easy and quick to cook.
This mezhukkupuratti is one side dish in Kerala just like stir fry in Tamil Nadu though the recipe and ingredients are slightly different. This is very easy to prepare but make sure to check the tips to make the perfect tasting mezhukkupuratti.
There are different variations to mezhukkupuratti recipes in fact I have shared around 4 recipes with different vegetables with slight variation in method and ingredients. Do try and enjoy this simple and healthy side dish.
Similar Recipes
Mezhukkupuratti Video
Achinga Payar Mezhukkupuratti Ingredients
- Long Beans – Choose fresh and tender long beans for best taste. Matured ones will take longer to cook also the taste will not be that good.
- Coconut – Chopped coconut gives a nice taste to this stir fry also a crunch while eating.
- Onion – Small onion is preferred however you can use big onion finely chopped too.
- Garlic – Garlic is roughly crushed and added.
- Cumin seeds – Cumin seeds adds a nice flavor to the stir fry.
- Tempering – Basic tempering is made using mustard seeds, curry leaves and red chilies.
How to make Achinga Payar Mezhukkupuratti
- Take long beans, rinse it well and wipe off with a cloth.
2.Cut into 1 and 1/2 inches long add it to water rinse well and set aside.
3.To a hand mortar and pestle add around 8 cloves garlic along with 1 teaspoon cumin seeds.
4.Crush it roughly and set aside.
5.To a pot add 2 tablespoon coconut oil, add 1 teaspoon mustard seeds, let it splutter.
6.Add 3 red chilies, few curry leaves and crushed garlic cumin mixture.
7.Saute until golden.
8.Add 1 medium sized onion(chopped finely) – 3/4 cup.
8.Saute until transparent.
9.Add 3 cups long beans.
10.Add 1/2 teaspoon turmeric powder, 3 tablespoon coconut along with salt to taste.
11.Saute for few seconds. Add 3/4 cup water.
12.Let it start to boil.
13.Cook covered until the color changes and it turns soft.
14.Check by pressing with a spoon. If it is soft then it is done else cook for few more minutes.
15.Add 1 teaspoon kashmiri chili powder.
16.Give a quick saute and switch off.
Tasty achinga payar mezhukkupuratti is ready!!
Expert Tips
- Choose fresh and tender long beans for best results.
- Do not skip coconut pieces as it gives a nice crunch to the curry.
- Adding crushed garlic gives a nice flavor to the curry.
Serving & Storage
Serve mezhukkupuratti with rice, sambar and rasam. You can serve it plain steamed rice, mix and eat too. This keeps well in fridge for 2 days.
FAQS
1.What other vegetables can we use?
Other than long beans you can use carrot, beans, potato, plantain, cabbage etc.
2.Small onion or Big onion which is best for this stir fry?
Small onion is best for mezhukkupuratti however you can use big onion chopped too.
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📖 Recipe Card
Achinga Payar Mezhukkupuratti
Ingredients
- 3 cups long beans
- 3 tablespoon coconut pieces
- 1 medium sized onion or 15 small onion sliced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- water to cook
- salt to taste
To crush coarsely:
- 8 cloves garlic
- 1 teaspoon cumin seeds
To temper:
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- a small sprig curry leaves
- 3 red chilies broken
Instructions
- Take long beans, rinse it well and wipe off with a cloth.
- Cut into 1 and 1/2 inches long add it to water rinse well and set aside.
- To a hand mortar and pestle add around 8 cloves garlic along with 1 teaspoon cumin seeds.
- Crush it roughly and set aside.
- To a pot add 2 tablespoon coconut oil, add 1 teaspoon mustard seeds, let it splutter.
- Add 3 red chilies, few curry leaves and crushed garlic cumin mixture.
- Saute until golden.
- Add 1 medium sized onion(chopped finely) – 3/4 cup.
- Saute until transparent.
- Add 3 cups long beans.
- Add 1/2 teaspoon turmeric powder, 3 tablespoon coconut along with salt to taste.
- Saute for few seconds. Add 3/4 cup water.
- Let it start to boil.
- Cook covered until the color changes and it turns soft.
- Check by pressing with a spoon. If it is soft then it is done else cook for few more minutes.
- Add 1 teaspoon kashmiri chili powder.
- Give a quick saute and switch off.
- Tasty achinga payar mezhukupurratti is ready!!
Video
Notes
- Choose fresh and tender long beans for best results.
- Do not skip coconut pieces as it gives a nice crunch to the curry.
- Adding crushed garlic gives a nice flavor to the curry.
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