Achinga mezhukkupuratti (stir-fried long yard beans or snake beans) is a very common side dish in Kerala, often served with rice and curry. Long yard beans are called achinga in many parts of Kerala, the pronunciation of which is hard to get if you are not a Malayalam-speaker 🙂 Pin While achinga mezhukkupuratti is not a special dish for Onam or any festival, it’s so ridiculously easy to make that I had to share the recipe as soon as it was made and devoured at lunch today. There are a few things to keep in mind as you check this recipe out and hopefully try it at home.
The beans have to be tender and fresh. If you feel they are a bit mature, then this recipe may not work optimally - The coconut pieces add a lovely flavour and crunch to the recipe, try not to omit. If you really can’t get your hands on some, then leave it out because there really isn’t a substitute. No, not even grated coconut - This achinga mezhukkupuratti recipe may be different and very simplistic from the usual ones you see. This is how Amma makes it, there’s no onion, garlic, or shallots added. No mustard either. The flavour of the beans will shine through with just a hint of spice of spice from green chillies and some bite from the coconut pieces
Achinga mezhukkupuratti recipe Ingredients Instructions
Other mezhukkupuratti recipes I have shared:
Beans mezhukkupuratti (uses a different method with garlic, etc. Tastes fabulous!) Kovakka mezhukkupuratti Carrot beetroot mezhukkupuratti Kaya mezhukkupuratti (stir-fried raw banana) Chakkakuru Mezhukkupuratti
Achinga mezhukkupuratti recipe
Ingredients
- 3 cups achinga yard long beans, or snake beans cut into 3" long pieces
- 3 tablespoon coconut pieces or thenga kothu
- 3-4 green chillies adjust to taste
- 1 tablespoon coconut oil
- Curry leaves
Instructions
- Prepare the achinga by washing, cutting off the ends and chopping into 3" long pieces. If the achinga is tender, you can just snap it into pieces between your fingers
- Add the coconut pieces and slit green chillies to the achinga
- Add about ¼ to ½ cup water to this and cook covered on medium flame
- In about 10 mins, the beans should be cooked soft
- Add the coconut oil and cook in the open pan until all the water is absorbed and the beans get a bit roasted in the oil
- Add curry leaves and remove from heat
- Serve hot with rice and any curry of choice
Step by Step Achinga Mezhukkupuratti Recipe
Prepare the achinga by washing, cutting off the ends and chopping into 3" long pieces. If the achinga is tender, you can just snap it into pieces between your fingers. Add the coconut pieces and slit green chillies to the achinga
Pin Add about ¼ to ½ cup water to this along with some salt
Pin
and cook covered on medium flame
Pin In about 10 mins, the beans should be cooked soft. Add the coconut oil and cook in the open pan until all the water is absorbed and the beans get a bit roasted in the oil
Pin Add salt and curry leaves and remove from heat. We were out of curry leaves so you won’t see it in the pic. Yep, turns out you can run out of curry leaves even if you live in Kerala - shocker!
Pin Serve hot with rice and any curry of choice.
For achinga mezhukkupuratti recipe in Malayalam, Tamil, Hindi, etc please use the Google translate button in the sidebar.
Achinga mezhukkupuratti recipe
Ingredients
- 3 cups achinga yard long beans, or snake beans cut into 3" long pieces
- 3 tablespoon coconut pieces or thenga kothu
- 3-4 green chillies adjust to taste
- 1 tablespoon coconut oil
- Curry leaves
Instructions
- Prepare the achinga by washing, cutting off the ends and chopping into 3" long pieces. If the achinga is tender, you can just snap it into pieces between your fingers
- Add the coconut pieces and slit green chillies to the achinga
- Add about ¼ to ½ cup water to this and cook covered on medium flame
- In about 10 mins, the beans should be cooked soft
- Add the coconut oil and cook in the open pan until all the water is absorbed and the beans get a bit roasted in the oil
- Add curry leaves and remove from heat
- Serve hot with rice and any curry of choice
