{"id":2864,"date":"2015-07-04T22:02:58","date_gmt":"2015-07-05T06:02:58","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2864"},"modified":"2020-07-08T19:58:45","modified_gmt":"2020-07-09T03:58:45","slug":"achinga-mezhukkupuratti","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/achinga-mezhukkupuratti\/","title":{"rendered":"Achinga Mezhukkupuratti"},"content":{"rendered":"

\"Achinga<\/a><\/p>\n

Mezhukku\u00a0Puratty (\u0d2e\u0d46\u0d34\u0d41\u0d15\u0d4d\u0d15\u0d41 \u0d2a\u0d41\u0d30\u0d1f\u0d4d\u0d1f\u0d3f) is an authentic vegetable side dish\u00a0in Kerala. Mezhukku in Malayalam means oil, and for the traditional preparation, the vegetable is cooked only using oil. I have this preparation here using\u00a0\u00a0long beans (achinga ) as the vegetable, in which most of the cooking done in water to make this dish\u00a0healthier, without much of a trade off in its its taste and style.<\/p>\n

Ingredients<\/strong><\/p>\n

For cooking:-<\/em><\/p>\n

    \n
  1. Long Beans (Achinga) : \u00bd kg<\/li>\n
  2. Turmeric : \u00a0A pinch<\/li>\n
  3. Salt for taste<\/li>\n
  4. Water : About 3\/4 Cup<\/li>\n<\/ol>\n

    For saut\u00e9<\/em><\/p>\n

      \n
    1. Shallots (chrushed) : 5<\/li>\n
    2. Crushed red chilli : 2 T-sp (adjust)<\/li>\n
    3. Turmeric powder : a pinch<\/li>\n
    4. Coconut : 1 Cup<\/li>\n
    5. Salt for taste<\/li>\n<\/ol>\n

      For seasoning:-<\/em><\/p>\n

        \n
      1. Oil : 1 Tbl- sp (adjust)<\/li>\n
      2. Mustard seeds : \u00bd T-sp<\/li>\n
      3. Whole red chilly : 2<\/li>\n
      4. Curry leaves\u00a0 : 2 sprigs<\/li>\n<\/ol>\n

        Method<\/strong><\/p>\n

          \n
        • Cut the long-beans into ~ 1\u201d pieces ( see the pic)<\/li>\n
        • Crush the shallots in a mortar.<\/li>\n
        • In a kadai\/ pan, add the ingredients mentioned for cooking, close the lid and cook it . In-between open the lid and stir it (don’t overcook it, little crunchy will get the dish tastier).<\/li>\n
        • Dry any excess water on it.<\/li>\n
        • Transfer the cooked long beans in a bowl and clean the Kadai for further use.<\/li>\n
        • Keep the kadai on the stove and fry the seasoning ingredients one by one.<\/li>\n
        • Then add the crushed shallots and fry it for about 2-3 minutes or until it is translucent.<\/li>\n
        • Then add the crushed chilli along with turmeric powder and fry it for about a minute.<\/li>\n
        • Now add the coconut and fry it for 1 minute followed by the cooked long beans and mix everything together.<\/li>\n
        • At this point, check the salt (we already added salt while cooking the long beans).<\/li>\n
        • Close the lid and cook it for another 1 minute in a low flame.<\/li>\n<\/ul>\n

          Tips:-<\/p>\n

            \n
          • Use coconut oil for the traditional taste.<\/li>\n
          • Traditional mezhukkupuratty preparation uses more oil instead of water , use oil for authentic mezhukkupuratty preparation.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Mezhukku\u00a0Puratty (\u0d2e\u0d46\u0d34\u0d41\u0d15\u0d4d\u0d15\u0d41 \u0d2a\u0d41\u0d30\u0d1f\u0d4d\u0d1f\u0d3f) is an authentic vegetable side dish\u00a0in Kerala. Mezhukku in Malayalam means oil, and for the traditional preparation, the vegetable is cooked only using oil. I have this preparation here using\u00a0\u00a0long beans (achinga ) as the vegetable, in which most of the cooking done in water to make […]<\/p>\n","protected":false},"author":1,"featured_media":2869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,12,4,45],"tags":[],"class_list":["post-2864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala-specials","category-side-dish","category-vegetarian","category-45"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=2864"}],"version-history":[{"count":5,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2864\/revisions"}],"predecessor-version":[{"id":2871,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2864\/revisions\/2871"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/2869"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=2864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=2864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=2864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}