Achinga Payar Theeyal

Long yard beans cooked in roasted coconut gravy


  • 2 cups Long yard beans, cut as lengthwise
  • Oil
  • 1 tablespoon Coriander seeds
  • 1/2 teaspoon Fenugreek seeds
  • 5 Dry red chillies, broken
  • Few Curry leaves
  • 1/2 teaspoon Mustard seeds
  • 1/2 cup Grated coconut
  • 1 cup Tamarind extract
  • Salt to taste


  1. Heat a tsp of oil and roast coconut until it turns dark brown. Add coriander seeds, 1/4 tsp fenugreek seeds, 3 dry red chillies and fry until the spices are roasted well.
  2. Grind this roasted mixture to a fine paste, adding enough water. Keep aside.
  3. Heat oil in a pan and sauté long yard beans for few minutes
  4. Add tamarind extract, turmeric powder, salt and curry leaves. Cook for few minutes.
  5. Add the ground paste and cook for few minutes.
  6. Heat oil and splutter mustard seeds, remaining fenugreek seeds and 2 broken chillies and add this tempering to the curry.
  7. Serve Achinga payar theeyal hot with rice.

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