Achinga mezhukkupuratti, long yard beans Kerala-style

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 🙂 
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

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

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Achinga mezhukkupuratti recipe

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Achinga mezhukkupuratti is a very simple and healthy Kerala-style side dish which is stir-fried yard beans in some coconut pieces and minimum other spices or ingredients.

Author: nags

Recipe type: Vegetarian Sides

Cuisine: Indian

Serves: 4-6

Ingredients

• 3 cups achinga, yard long beans, or snake beans cut into 3" long pieces
• 3 tbsp coconut pieces or thenga kothu
• 3-4 green chillies (adjust to taste)
• 1 tbsp coconut oil
• Curry leaves

Instructions

1. 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
2. Add the coconut pieces and slit green chillies to the achinga
3. Add about ¼ to ½ cup water to this and cook covered on medium flame
4. In about 10 mins, the beans should be cooked soft
5. 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
6. Add curry leaves and remove from heat
7. Serve hot with rice and any curry of choice

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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 1/4 to 1/2 cup water to this along with some salt

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 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!

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.