Payar Mezuku puratti or Long Bean stir fry is a staple side dish in most of Kerala house hold. As this is a very simple and easy recipe thought of adding with the lunch menu session. I just love all those quick side dishes for my weekday menu. This will goes well with plain rice and dal / or any gravy curry.
You can clean and cut the beans, and refrigerate on weekends or previous night. Using a small stone mortar and pestle crush shallots, red chillies and keep aside. In a kadai heat oil season mustard, then red chillies once it splutter add shallots and red chillies crushed. Saute for a minutes in low flame. Add 1-1.5 cup of water with turmeric powder, chilly powder salt and bring to boil. Now add beans mix well close the lid and let it cook. Add 1 tsp of oil, stir fry in low flame for 10 minutes. Kerala style payar mezukuprtti ready.
*Just add enough water for the beans to cook and add more water if needed. If you add more water beans will get over cooked and loose its crispy texture.
*Remove seeds from few pods and add which will enhance the taste of the curry.
Payar MezukkupurattiPrint This
Long Beans (cut into 1 inch long piece) _ 1& 1/2 cup
Payar/Achinga payar/Cow pea
Shallots / Sambar onion _ 3-4
Red Chillies _2
Turmeric powder _ 1/4 tsp
Chilly powder _ 1/2 tsp
Salt _ as needed
Oil _ 1 tsp
Mustard _ 1/2 tsp
Dry Red chillies _ 2
Oil _ 2 tsp
1.Wash and cut long beans into 1 inch long pieces. Using a stone mortar using pestle crush shallots, red chillies and keep aside.
2. In a kadai heat oil season mustard, then red chillies once it splutter add crushed shallots and red chilly. Saute for a minute in low flame.
3. Add 1-1.5 cup of water with turmeric powder, chilly powder salt and bring to boil.
4.Now add long beans mix well close the lid and let it cook (add more water if needed). Once the water is evaporated and beans are almost cooked add 2 tsp of oil, stir fry in low flame for 10 minutes.