Achinga Mezhukkupuratti
This simple Kerala stir-fry turns tender yardlong beans into a deeply savory side with coconut oil, shallots, curry leaves, and a gentle heat from dried red chilies. It is quick, homestyle, and made to sit beside rice and curry.
For 4 servings
- prep · ~12 min
Prep the beans and aromatics.
1.Trim the yardlong beans and cut them into small even pieces.2.Slice the shallots thinly.3.Lightly crush the garlic cloves.4.Break the dried red chilies in half. - saute · ~4 min
Cook the aromatics in coconut oil.
1.Heat coconut oil in a kadai or frying pan over medium heat.2.Add dried red chilies, curry leaves, garlic, and shallots.3.Cook until the shallots soften and smell sweet, about 3 to 4 minutes.TIPKeep the heat medium so the shallots soften without browning too fast. - saute · ~2 min
Add the beans and seasonings.
Add the chopped yardlong beans, turmeric powder, and salt. Mix well so the oil and aromatics coat the beans evenly.
- simmer · ~7 min
Cover and cook until just tender.
Sprinkle in the water, cover, and cook on low heat until the beans are tender but still hold their shape, about 6 to 8 minutes.
TIPUse only a little water. The beans should soften gently, not stew. - saute · ~3 min
Stir-fry until dry and glossy.
Remove the lid and cook for 2 to 3 minutes, stirring often, until any moisture dries up and the beans look glossy from the coconut oil.
- serve
Serve hot with rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the achinga into small, even pieces so they cook through at the same time and stay neat in the stir-fry.
- 2Do not let the shallots deeply brown; for this dish they should turn soft and sweet, not crisp.
- 3Use only the small splash of water called for, otherwise the beans will steam too much and lose the dry mezhukkupuratti texture.
- 4Cook uncovered at the end until the pan looks almost dry and the beans turn lightly glossy with coconut oil.
- 5If the yardlong beans are mature and fibrous, peel any tough strings while trimming for a more tender bite.
- 6This side tastes best fresh, but leftovers reheat well in a pan over low heat to bring back the dry finish.
Adapt it for your goals.
Spicier
Add 1 or 2 extra dried red chilies or crush them slightly before tempering for a hotter, bolder version.
coconuttyCoconutty
Stir in a little freshly grated coconut at the end for a sweeter, softer Kerala-style finish.
onion freeOnion-free
Skip the shallots and use extra garlic and curry leaves if you want a simpler version with a sharper, cleaner flavor.
mixed vegMixed-veg
Add a small handful of diced carrot or chopped long beans with the achinga for a more colorful everyday thoran-like side.
Why this is on our healthy list.
Fiber-Rich Vegetable Side
Yardlong beans make this a light side dish with plant fiber that pairs well with rice-based meals.
Aromatic Plant Ingredients
Shallots, garlic, curry leaves, and dried red chilies add flavor from whole ingredients without relying on heavy sauces.
Moderate, Simple Cooking
The beans are cooked briefly with little water, which helps them stay intact and keeps the dish from feeling greasy or heavy.
Frequently asked questions
Yes. Regular green beans work well, but they may cook a little faster, so check tenderness a bit earlier.
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