Long Bean Stir Fry Kerala Style Recipe | Payar Mezhukkupuratti | with step by step photos & video. Kerala style long beans stir fry with spices, coconut slices and garlic. A quick and healthy dish that can be served with rice. One of the side dishes for Kerala Onam Sadya.
This delicious sabzi can be served along with sambar rice and steamed rice or with any rotis also. Tender long beans have a wonderful taste when stir-fried. When the bean is no longer fresh and becomes soggy, the seeds are separated from the skin and cooked. Talking about the health benefits, Long beans is low in fat and offer an excellent source of protein, fiber, folic acid, and complex carbohydrates. So, incorporate long beans in your diet and stay fit and healthy.
How to make long bean stir fry ?
Long Bean Stir Fry Kerala Style Recipe | Payar Mezhukkupuratti | with step by step photos & video. Firstly, cut the tender long beans/achinga into 1″ long pieces. If the beans are not fresh and appear soggy, take out the seeds and throw the skin. While stir-frying the beans, we add coconut slices & also little pepper powder to enhance the taste. If you are not likely to the taste of pepper you can completely avoid this step. Lastly, do not overcook the long beans by covering & cooking for a long time. This recipe constitutes an integral part of the Onam sadhya.
Furthermore, do check out my other Onam sadhya recipes also. Hope you would like them.
Follow me on Social to get instant updates
Long Bean Stir Fry Kerala Style RecipeCourse: SidesCuisine: IndianDifficulty: Easy
Long Bean Stir Fry Kerala Style Recipe |Payar Mezhukkupuratti | with step by step photos & video. Kerala style long beans stir fry with spices, coconut slices and garlic.
1/2 kg long beans
3 tbsp coconut oil
1/2 tsp mustard seeds
1 tbsp garlic crushed
10 shallots sliced
few curry leaves
2 green chilies
4 red chilies grounded or 1 tbsp red chili flakes
1/4 tsp turmeric powder
1/4 tsp pepper powder
salt as required
3 tbsp of water
- Firstly, cut the tender long beans/achinga into 1″ long pieces. If the beans are not fresh and appear soggy, take out the seeds and throw the skin.
- Heat 3 tbsp coconut oil in a pan. Add ½ tsp mustard seeds & allow it to splutter.
- Then add 1 tbsp crushed garlic. Saute until it turns golden brown & aromatic.
- Now add 7 to 10 shallots sliced. In place of shallots, you can add onion too. Saute for 1 to 2 minutes over medium to low flame.
- Add fresh curry leaves & 2 green chilies slit in between. Saute for 30 sec over low flame.
- Then add 1 tbsp crushed red chili flakes & ¼ tsp turmeric powder. Saute until the masalas are roasted well.
- Now add the chopped long beans of size almost 1 to 1.5” inch length. Mix & add salt as required.
- Stir fry the long beans for 1 to 2 minutes over low flame.
- Now sprinkle 3 tbsp of water and mix well.
- Cover & cook for 10 minutes over low flame. Make sure to stir in between.
- Our beans are 80 % cooked now. Add 4 tbsp coconut chips (square-shaped coconut pieces) & mix well.
- Then add ½ tsp pepper powder & mix well. (This step is optional.)
- To avoid the beans being overcooked, do not cover & cook the beans after this. Stir fry the long beans over high flame for 1 to 2 minutes.
- Remove from heat & serve hot. Our yummy & tasty stir fry long beans is ready.