Chena Achinga mezhukkupuratti | Chena Achinga payar ularthiyathu | Chena Achinga Upperi | How To Make Long Beans Yam Stir Fry Kerala Style with step by step photos.
A straightforward, vegan, and delectable side dish from Kerala in South India is chena achinga mezhukkupuratti. Yam and long beans are its main ingredients, which are superbly matched with spices and curry leaves. Trust me when I say this isn't a rerun but rather an effort to provide another method of Kerala mezhukkupuratti cooking. I know I've uploaded a number of mezhukkupuratti recipes before. Compared to the earlier ones, it appears to be more well-liked.
Chena Achinga Mezhukkupuratti - About
Mezhukkupuratti is a traditional method of side dish preparation in Kerala. Both vegetarian and non-vegetarian components can be used to prepare mezhukkupuratti. The dish for today, however, chena achinga mezhukkupuratti, is a stir-fry that combines two different veggies.
The Malayalam term chena means yam, and achinga means long beans. Both of these veggies are staple in Kerala's humble Kitchen gardens, so you can imagine how much they value this pairing.
The chena achinga mezhukku puratti is a dry side dish. In this method of making mezhukkupuratti, no spices are crushed. Simply diced, the spices are sautéed in coconut oil before being blended with the veggies and other spices. This makes the recipe easier and faster than other traditional approaches.
Chena achinga payar ularthiyathu - Ingredients
- Elephant foot yam - The primary ingredient of chena achinga mezhukkupuratti is yam, or chena. Both the texture and flavor of the dish are influenced by the yam.
- Long beans - In Malayalam, long beans are referred to as achinga. This recipe can be made with any variety of achinga.
- Onion - Savola or a large onion is utilized. You can also use shallots if you'd like.
- Chillies -Chili powder and green chilies are both used to add heat. Adjust the amount of chillies used according on their strength.
- Turmeric powder - Using turmeric powder, adds flavour and color.
- Garlic - Garlic is used to add flavor.
- Curry leaves - For flavor.
- Mustard seeds - The dish is tempered with mustard seeds.
- Oil - For all traditional Keralan side dishes, coconut oil is a need. It enhances flavor
- Water - When cooking the vegetables, water is required.
- Salt - To Taste.
Chena achinga mezhukkupuratti - Professional tips
- Use high-quality yam that cooks quickly and turns soft to make this upperi. The final dish is greatly influenced by the flavour and quality of the yam.
- The onions should only be sautéed until they are tender. Onion plays a significant role in this onion mezhukkupuratti preparation. It should be utilized as a primary ingredient and leave a mild crunch on the onion bits. There is no need to sauté them till crisp or golden.
- The water should be completely drained before putting the vegetables in the sautéed onion. If you add too much water, you must filter it out or wait until the stock is completely dry. It will therefore be advisable to use only a small amount of water to cook the vegetables.
Chena Achinga mezhukkupuratti | Chena Achinga payar ularthiyathu | Chena Achinga Upperi | How To Make Long Beans Yam Stir Fry Kerala Style
Ingredients
- 250 gm yam, cleaned and cut lengthwise
- 250 gm long beans, chopped lengthwise
- 1 onion, peeled and cut lengthwise
- 5 to 6 green chilies, slit
- 5 to 6 garlic
- 1 spring curry leaves
- 1/4 tsp turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard seeds
- 3tbsp mustard seeds
- Salt to taste
- Water as needed
Chena achinga mezhukkupuratti with step by step pictures
- Put the long beans and yam in a pressure cooker. Add sufficient salt.
- Only add water necessary to cook the vegetables. Water level ought to be lower than veggie level.
- Cook for one whistle on high heat with the pressure cooker closed. Turn off the flame after one whistle, then wait until the pressure has completely subsided.
- When the pressure is totally gone, open the lid and check to see whether there is still stock. Any liquid in the pan should be simmered until it dries up.
- Over a high burner, warm a pan. Reduce the flame to medium once the pan has heated up and add the coconut oil. In heated oil, add the mustard seeds. Allow it to crackle.
- Place the onion, green chilies, garlic, and curry leaves once the crackling has completely stopped. Sauté the onion until it becomes translucent and tender. Avoid overcooking onions.
- Add the spice powders, such as the chilly and turmeric powders.
- Stir well and cook until the raw scent is gone.
- Add the vegetables.
- Make sure to stir gently and avoid mashing the yam. Turn off the heat after simmering and allowing the vegetables to fully absorb the spices.
- Enjoy.
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