Achinga Payar Vattal(Mezhukkupuratti)
Finely chopped beans stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 2 servings
- 8 - long Runner beans Achinga payar
- 1/2 cup Coconut slices
- 3 - Green chillies
- Salt, to taste
- 2 tbsp Oil
Preparation
Step 1
Cut achinga payar in required size(preferrably small, vattal size).
Step 2
In a non stick pan, add payar, chillies and salt.
Step 3
Put the lid on and cook on low heat.
Step 4
Check in between and sprinkle water if necessary.
Step 5
When payar is 3/4 cooked, add 2 tbsp of oil and cook all together.
Step 6
Add coconut slices and put on medium heat. give it a good stir.
Step 7
Again reduce heat and cook on low heat. Give it a stir now and then.
Step 8
Switch off heat when it comes to a slightly crispy texture.
Step 9
Good to go with rice n kachiya moru.
Step 10
Mezhukku made with fresh payar is amazing. It tastes better if u cook in its own water(that oozes from payar). Also never forget to cook on low heat. Hope everyone loves this dish. I always crave for this dish all d time, especially those cultivated, freshly picked and cooked by loving ammachi.Miss u.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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