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Achinga Payar Thoran is a quick, easy and flavourful stir fry recipe. You can easily prepare this within 20 minutes and serve it as an accompaniment to rice or any south Indian lunch meal.
How to make an Achinga Payar Thoran recipe is given below with step-by-step instructions along with images.
Achinga Thoran Recipe | Long Beans Stir Fry Recipe | Onam Sadya Stir Fry Recipe | Kerala Upperi Recipe | Karamani Kai Poriyal Recipe
If you try this Achinga Payar Thoran Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other Stir Fry Recipes - Amaranth Stir Fry, Drumstick Leaves Stir Fry, Cabbage Stir Fry, Cauliflower Stir Fry and Snake Gourd Stir Fry
Before moving on to the Achinga Payar Thoran recipe. Let's know about -
1. What is Thoran?
2. What is Achinga Payar Thoran?
What is Thoran?
Thoran is a traditional south Indian vegetarian dish, especially from Kerala. Thoran is a Malayalam word used for stir-fried or sauteed vegetables or leafy greens. Thoran dish is also known as Upperi in Malayalam, Poriyal in Tamilnadu, Palya in Kannada and Veppudu in Andhra Pradesh.
Thoran is a dry vegetable or leafy green preparation seasoned with spices like mustard seeds, cumin seeds, red chilli or green chilli and curry leaves and is also flavoured with generous amounts of freshly grated coconut. It is typically served as an accompaniment to lunch meals. Thoran recipes are also a part of the Onam Sadya Meal.
What is Achinga Payar Thoran?
Achinga Payar Thoran is a popular south Indian Kerala-style stir-fry recipe. It is prepared with the achinga payar vegetable. Achinga Payar is also known as long beans in English, Karamani Kai in Tamil, Barbati or Lobia ki phalli in Hindi and Chawlichya Shenga in Marathi.
Achinga Payar Thoran is a quick and easy stir-fry recipe. You can serve this thoran with any Indian lunch meal or even as a healthy snack. In Kerala Cuisine, Achinga Payar Thoran is typically served as a side dish recipe in Onam Sadya Meal.
Achinga Payar Thoran Ingredients
Ingredients required to prepare Achinga Payar Thoran are achinga payar (long beans), small onions, spices like mustard seeds, cumin seeds, turmeric, salt, green chilli, red chilli and curry leaves. Achinga Payar Thoran also includes a generous amount of freshly grated coconut.
All right, let's move on to the Achinga Payar Thoran recipe.
How to make Achinga Payar Thoran?/How to make Long Beans Stir Fry?
Achinga Payar Thoran is a quick, easy and flavourful stir fry recipe. You can easily prepare this within 20 minutes and serve it as an accompaniment to rice or any south Indian lunch meal.
Cuisine - Kerala Cuisine
Serving - 4
Timing - 30 minutes
INGREDIENTS
Long Beans/Achinga Payar/Karamani Kai - 300 gms
Salt - to taste
Water - 1/4 cup
To Grind
Coconut Grated - 1/2 cup
Green Chilli - 1
Jeera - 1/2 teaspoon
Turmeric - 1/4 teaspoon
For Tempering
Coconut Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Small Onions - 6
Red Chilli - 1
Green Chilli - 1
Curry Leaves - 2 Sprigs
INSTRUCTIONS
1. To begin making the Achinga Payar Thoran Recipe - Keep all the ingredients ready.
2. To Chop - Wash the long beans (achinga payar) in 2-3 exchanges of water.
3. Drain the water completely.
4. Chop the beans finely.
5. Peel and chop the small onions.
6. To Grind - In a mixer grinder, add grated coconut, jeera, green chilli and turmeric.
7. Grind to a coarse consistency.
8. To Cook - In a heavy bottom kadai, add coconut oil and mustard seeds. Allow them to splutter.
9. Now add red chilli, green chilli, onions and curry leaves.
10. Saute for 1 minute.
11. Add chopped beans and stir fry for 1-2 minutes.
12. Add salt and sprinkle a few drops of water.
13. Keep the flame low and close the kadai with a lid.
14. Cook for 2-3 minutes.
15. Open the lid and mix well.
16. If water is needed, sprinkle a few drops.
17. In the centre of the kadai, add the grated coconut mixture and cover it with the beans.
18. Close the lid and cook for 2-3 minutes.
19. Open the lid and mix well.
20. Cook the achinga payar until soft.
21. Now check the salt and adjust accordingly.
22. Once the achinga payar is softly cooked and the water is completely dried.
23. Turn off the flame.
24. Achinga Payar Thoran/Achinga Payar Upperi Recipe is ready.
You can serve this Achinga Payar Thoran as an accompaniment to rice or any south Indian lunch meal, especially Onam Sadya Meal.
PICTORIAL INSTRUCTIONS
1. To begin making the Achinga Payar Thoran Recipe - Keep all the ingredients ready.
2. To Chop - Wash the long beans (achinga payar) in 2-3 exchanges of water.
3. Drain the water completely.
4. Chop the beans finely.
5. Peel and chop the small onions.
6. To Grind - In a mixer grinder, add grated coconut, jeera, green chilli and turmeric.
7. Grind to a coarse consistency.
8. To Cook - In a heavy bottom kadai, add coconut oil and mustard seeds. Allow them to splutter.
9. Now add red chilli, green chilli, onions and curry leaves.
10. Saute for 1 minute.
11. Add chopped beans and stir fry for 1-2 minutes.
12. Add salt and sprinkle a few drops of water.
13. Keep the flame low and close the kadai with a lid.
14. Cook for 2-3 minutes.
15. Open the lid and mix well.
16. If water is needed, sprinkle a few drops.
17. In the centre of the kadai, add the grated coconut mixture and cover it with the beans.
18. Close the lid and cook for 2-3 minutes.
19. Open the lid and mix well.
20. Cook the achinga payar until soft.
21. Now check the salt and adjust accordingly.
22. Once the achinga payar is softly cooked and the water is completely dried.
23. Turn off the flame.
24. Achinga Payar Thoran/Achinga Payar Upperi Recipe is ready.
You can serve this Achinga Payar Thoran as an accompaniment to rice or any south Indian lunch meal, especially Onam Sadya Meal.
If you have any more questions about the Achinga Payar Thoran recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
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