I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. Madam Benoit

People always say the best and most beautiful things in the world cannot be seen , nor touched , nor heard but are felt in the heart . But for food it's all in it's looks, flavours and taste.

Thursday, March 5, 2009

Payaru/Achinga Mezhukkupuratti (string beans)

This is an easy go cook up recipe which I always make in my busy schedules. Achinga fry in coconut oil is also very tasty. I’ll try to post that recipe soon.

Here it goes for mezhukkupuratti…

Achinga/payaru (sting beans) – ¼ kg (each cut into smaller pieces of same length)
Onion – 2 (thinly sliced)
Green chilies – 2 (each cut into half)
Curry leaves – A few
Coconut Oil – As required
Chili Powder – 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste

Heat some oil in a pan. Add green chilies and curry leaves. Stir for few seconds.
Add onions and salt. Saute for 2 minutes.
Add Achinga, turmeric powder and chili powder.
Pour some water. (Only a little bit). Close the lid and keep it few minutes.
Stir it in between. Cook 5 – 10 minutes till its raw smell vanishes.

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2 comments:

  1. AnonymousApril 15, 2009 at 6:37 PM

    tat recipe is good ..i ccoked it its kinda sweet,,i liked it though ..krrp it up ..one question how come u never mentioned about any coconut pieces...i am good cock but i born and brought up abroad so i didnt knew how to cook mezhukkupuratti…

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  2. shaliniFebruary 23, 2010 at 6:04 PM

    one doubt.. can we cook the aachinga first in little water and then add the rest and fry in oil..

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