Friday, November 12, 2010

Pacha Payar Thoran (Long beans) - Achinga

Long beans (Achinga) thoran is yet another veg delight. All thoran use coconut, so does this one. It's a popular dish prepared in most Kerala households.

Scientific name of this yard long beans is Vigna unguiculata subsp. sesquipedalis.

These long string beans grow up well in Kerala's tropical climate. It's ideal plant for your home garden or terrace garden. This creeper are a good source of p
rotein, fiber and vitamins. Get organic, start planting these in your garden.

In most vegetable shops you can see these pencil-thin achinga secured with rubber bands. Whenever I see the fresh green payar in department stores, I get tempted to buy it. What about you?

Ingredients to make Payar Thoran:
  • Longbeans 1/4 Kg
  • Coconut 1 to 1 1/2 cup
  • Turmeric pdr 1/2 Tsp
  • Green chilly 3 to 4
  • Red chilly (for seasoning)
  • Shallots 2 to 3
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil
How to make Payar Thoran

  1. Slice the long beans into thin pieces.
  2. Grind together coconut, shallots, green chilly and turmeric.
  3. Heat oil in a pan and add mustard seeds, curry leaves and sliced shallots.
  4. Then add the grounded coconut and salt.
  5. Stir well and add the sliced beans into it.
  6. Mix all together and sprinkle 1 table spoon of water into it and cover it well.
  7. Cook it in low flame.
  8. Remove from the stove and serve hot.

Avoid overcooking. The taste lies in it's color and crunchiness.

Happy cooking!!


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