Achinga Kaya Mezhukkupuratti
A straightforward, flavorful, and nutritious vegetable side dish for rice crafted with string beans and raw banana. This uncomplicated recipe, utilizing common ingredients, delivers abundant flavor and texture.
Ingredients
- 250 – 300 gms Achinga (cut into 1 inch pieces)
- 2 medium – big Kaya (raw banana) (cubed)
- 1/3 cup Thengakothu (coconut bits)
- 1/2 tsp Turmeric powder
- 10-15 Small / pearl onion
- 1 tsp Chopped garlic
- 2-3 Dried red chilli
- 1/4 tsp Whole black pepper
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Pepper powder
- Salt
- Coconut Oil
- Curry leaves
Instructions
- Combine diced achinga, kaya, coconut bits, 1/2 tsp turmeric powder, salt and 1.25 cups of water. Bring it to boil. Reduce flame to lowest and cook till achinga and kaya is done and water is dried completely.
- Crush together small onion, chopped garlic, dried red chilli and whole black pepper.
- Heat oil in a pan. Add curry leaves and crushed masala. Cook for 3-4 mins, until the raw smell goes and onion turns brown.
- Add 1/2 tsp each turmeric, chilli and pepper powder. Fry for 1-2 mins. Add 1 tbsp hot water to bring everything together.
- Add cooked achinga and kaya. Mix well. Cook for 2-3 mins and remove from heat. Serve with rice.
Notes
For added flavor, you can also use some dried prawns. Crush it along with shallots and garlic and use it.
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