Achinga Payar, Pacha Payar, Kerala Long Beans Stir Fry is a quick, easy to make traditional vegetarian side dish or thoran recipe for Vishu or Onam Sadya.
Kerala Style Payar Thoran recipe – A traditional stir-fry recipe made with long beans or pacha payar cooked in coconut oil. Fresh coconut, curry leaves and mustard seeds make it a delectable side with rice and pulissery.
Thoran is a dry veggie or stir fry recipe from Kerala Cuisine. Vegetables like Cabbage, Beans, Beets, Carrot etc are popular choices. It is quick to make and uses few ingredients.
There are 2 ways to cook thoran – with shallots or Palakkad style no onion no garlic version with coconut.
Payar thoran is one among the many thoran varieties made for Vishu and Onam Sadya. This vegetable is available year round and serves a crowd. It is quite filling.
Apart from long beans and fresh and/or frozen coconut, the rest of the ingredients are pantry staples and can be easily sourced from grocery stores.
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About Pacha Payar or Long Beans
Pacha Payar (Long beans) is also known as long-podded cowpea, asparagus bean, snake bean, or Chinese long bean.
Pacha Payar is a slimmer and longer version of French beans. The taste and flavor profile is somewhat different. Long beans has more bean flavor and does not taste sweet unlike green beans.
Long beans can be steamed, stir-fried, added to soups and stews.
Unlike French beans, you don’t have to string long beans. It is easier to cut and prep. You can finely chop the long beans or cut in 1 inch length as well.
How to Make Kerala Style Payar Thoran recipe
Rinse, drain and finely chop pacha payaru or long beans. Steam or Pressure cook the long beans with salt and turmeric powder.
While the beans cook, in a mixer grinder jar add coconut, green chilies and cumin seeds. Grind (without adding any water) and keep aside.
Heat a pan, add coconut oil, mustard seeds, urad dal, dry red chilies. Once mustard crackles, add curry leaves. It will splutter.
To this add the cooked beans and mix well. If there is any moisture, allow it to evaporate before adding the coconut mixture.
Now add the coconut-chili-cumin and mix well. Taste and add salt, if required.
Switch off heat and serve.
Serving Suggestion
In my opinion, the best combination for payar thoran is Mor Kootan or Mor Kuzhambu and Mambazha Pulissery. A dollop of puli inji (condiment) makes a complete meal.
You can also serve it with Sambar or Rasam.
Storage | Leftovers
Store leftovers in an airtight container in refrigerator. It can be reheated in a microwave. Stays fresh for 24-36 hours depending on weather conditions.
Recipes with fresh coconut should be consumed quickly.
Other Thoran Recipes for Vishu Sadya
Idichakka Thoran (Tender jackfruit)
The post was published originally in April 2019. I have updated the post with fresh content.
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Achinga Payar Thoran (Pacha Payar | Long Beans)
Ingredients
- 300 grams Payaru trim the ends, finely chopped
- ½ teaspoon Turmeric powder
- salt to taste
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal or Split Skinless Black Gram
- 2-3 Whole dry red chilies
- a sprig of curry leaves
Coconut Mix for Thoran
- ½ cup Grated Coconut
- 2-3 green chilies
- 1 teaspoon Cumin Seeds
Instructions
- Rinse, drain and finely chop pacha payaru or long beans. Steam or Pressure cook the long beans with salt and turmeric powder.
- While the beans cook, in a mixer grinder jar add coconut, green chilies and cumin seeds. Grind (without adding any water) and keep aside.
- Heat a pan, add coconut oil, mustard seeds, urad dal, dry red chilies. Once mustard crackles, add curry leaves. It will splutter.
- To this add the cooked beans and mix well. If there is any moisture, allow it to evaporate before adding the coconut mixture.
- Now add the coconut-chili-cumin and mixwell. Taste and add salt, if required.
- Switch off heat and serve.
Notes
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Vidya Narayan
I love thoran recipes. Looks delicious.
Thank you Deepti