Yard Long Beans Recipe – Kerala Achinga Payar with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Yard Long Beans Recipe – Kerala Achinga Payar with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Kerala Achinga Payar. It’s a simple yet incredibly flavorful dish made with yard long beans, a generous amount of coconut, and a beautiful blend of spices. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a regular in my kitchen ever since. It’s the perfect side dish to brighten up any meal!

Why You’ll Love This Recipe

This Achinga Payar recipe is more than just a vegetable dish. It’s a taste of Kerala, a celebration of fresh ingredients, and a comforting hug on a plate. It’s quick to make, perfect for a weeknight dinner, and the flavors just get better as it sits. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone!

Ingredients

Here’s what you’ll need to make this delicious Kerala Achinga Payar:

• 1 cup chopped yard long beans (achinga payar) – about 150-200g
• 1 tablespoon coconut oil – about 15ml
• 1 teaspoon brown mustard seeds
• 10 curry leaves
• To taste salt
• ½ teaspoon turmeric powder
• 1 cup grated coconut – about 100g
• 4-5 pearl onions (peeled and cut)
• 1 teaspoon cumin seeds
• ½ – 1 teaspoon red chili powder (adjust to your spice preference)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Coconut Oil: The Foundation of Kerala Cuisine

Coconut oil is essential in Kerala cooking. It lends a beautiful aroma and a subtle sweetness that you just can’t replicate with other oils. If you can, use a good quality, cold-pressed coconut oil.

Yard Long Beans (Achinga Payar): A Regional Vegetable

Yard long beans, also known as long beans or asparagus beans, are a staple in South Indian cuisine. They have a slightly sweet and grassy flavor. You can usually find them at Indian grocery stores or Asian markets.

Pearl Onions: Sweetness and Texture

Pearl onions add a lovely sweetness and a delicate texture to the dish. Don’t worry about peeling them perfectly – a little bit of skin won’t hurt!

Spice Blend: Cumin, Chili, and Coconut – A Kerala Classic

The combination of cumin, chili powder, and coconut is what truly defines this Kerala dish. Feel free to adjust the chili powder to your liking. I usually start with ½ teaspoon and add more if I want a bit more heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the coconut mixture. In a mortar and pestle (or a small food processor, if you prefer!), combine the grated coconut, pearl onions, cumin seeds, and red chili powder. Crush until it’s well mixed – you want a slightly coarse paste. Set this aside.
2. Now, heat the coconut oil in a kadhai (a deep frying pan) or a large skillet over medium heat. Once the oil is hot, add the mustard seeds. Let them splutter – this is important for releasing their flavor!
3. Add the curry leaves and chopped yard long beans to the kadhai. Stir well to combine everything with the oil and spices.
4. Season with turmeric powder and salt. Sprinkle in a little water – about 2 tablespoons – cover the kadhai, and let it cook for 8-10 minutes, or until the beans are tender-crisp.
5. Finally, stir in the crushed coconut mixture until it’s evenly distributed throughout the beans. Cook for another minute or two, just to warm everything through.
6. Remove from the heat and serve hot with rice and sambar.

Expert Tips

• Don’t overcook the beans! You want them to retain a little bit of crunch.
• If you don’t have a mortar and pestle, a small food processor works great for the coconut mixture. Just be careful not to over-process it – you want some texture.
• Adjust the amount of chili powder to your spice preference.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper along with the chili powder. For a milder flavor, reduce the chili powder to ¼ teaspoon.
• Festival Adaptations (Onam/Vishnu): This dish is often served as part of the Onam Sadhya (Kerala’s traditional vegetarian feast). It’s also a great addition to any Vishnu-related celebrations. My aunt always makes a larger batch for these occasions!

Serving Suggestions

Achinga Payar is best served hot with a steaming bowl of rice and a side of sambar. It also pairs well with rasam or a simple dal. You can also serve it as part of a larger South Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are yard long beans and where can I find them?

Yard long beans are long, slender beans that are popular in Asian and South Indian cuisine. You can usually find them at Indian grocery stores, Asian markets, or even some well-stocked supermarkets.

Can I use frozen yard long beans in this recipe?

While fresh yard long beans are best, you can use frozen in a pinch. Just make sure to thaw them completely and pat them dry before cooking. They might be a little softer than fresh beans, so adjust the cooking time accordingly.

What is the best way to prepare the pearl onions for this dish?

Peeling pearl onions can be a bit tedious! The easiest way is to blanch them in boiling water for a minute or two, then transfer them to an ice bath. The skins should slip off easily.

Can I adjust the amount of red chili powder to control the spice level?

Absolutely! Start with ½ teaspoon and add more to taste. Remember, you can always add more spice, but you can’t take it away!

What is a traditional accompaniment to Achinga Payar besides rice and sambar?

Achinga Payar also goes wonderfully with a simple coconut chutney or a dollop of yogurt. Some people also enjoy it with papadums for a bit of crunch.

Enjoy this little piece of Kerala in your kitchen! Let me know in the comments how it turns out for you. Happy cooking!