I can say for sure that when it comes to your long term couple goals, place companionship first than any other thoughts that come to your mind. Certainly, after a while, you just want to enjoy the company and have silly squabbles over nothing to keep your day going. We have one such love squabble topic french beans vs yard long beans. My husband grew up with more beans than the yard-long beans. Call it snake beans, long padded cowpea or Chinese beans, what we fondly call achinga payar was the one that grew up with. I love them in certain recipes over the others. This becomes the beginning of our little tiffs. There is however one recipe that works with both beans and this achina payar. Maybe the only one we agree upon if they are interchanged.
Achinga payar thoran
The combination amma made always for any sadhya was the payar thoran with sambhar. Tasted so good with a crushed papadam. I guess it is the flavours of the coconut that works so well with these fresh legume pods. If it is a fresh tender batch of pods it oy needs a few minutes in the heat to cook. I guess this is why she loved cooking with them.
Towards the end of this challenge
I have been regularly contributing to the A-Z ingredient challenge group. As it is nearing a close, this challenge has induced me to try some new ingredients and also bring forth some amazing recipes that we cherish. It has been such a fun journey, I wish there were more alphabets. As of now, we have Y for yard long beans. Hope you will love to try this recipe from Kerala cuisine.
Please do leave us a note or rating on how we are doing in the comments. If you have recipe requests, leave them for us to try. I am sure we will get back to you with the result.
See you soon.
Achinga payar thoran
- Cutting board
- frying pan
- 1 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/2 tsp Urad Dal
- 5 curry leaves
- 1-2 dry red chillies
- 2 bunches yard long beans thinly sliced.
- salt to taste
- 1/4 cup water
- 1/4 cup grated coconut
- Top and trim the beans, string the beans , wash and pat dry the beans.
- Into a frying pan on medium heat add the coconut oil.
- As itheats up add the mustard seeds and allow them to crackle
- Addthe urad dal, broken bits of dry red chillies and curry leaves and fry these till aromatic.
- Now add he thinly sliced yard long beans and stir fry.
- Spinkle a bit of salt, add the 1/4 cup of water , cover and cook for 5 minutes.
- After 5 minutes, mix and chcek the beans for doneness.
- Now sprinkle the freshly grated coconut. stir fry for another 2 to 3 minutes till the water is evaporated
- The warm stirfry is now ready to serve with rice and curry.