In Kerala, subzi is made either with grated coconut called thoran or with coconut oil called mezhukkupuratti. Here I have a recipe of payar and chenna mezhukkupuratti. a stir fry of sorts from Kerala. Many households in Kerala have a vegetable garden outside or near the kitchen and achinga / payar and chenna are usually homegrown in it. Payar or achinga mezhukkupuratti can be made on it own or can be paired with chenna (yam / suran) or kaya (raw plantain / kacha kelaa). For me, chenna with either the yard long beans or the french beans is what touched the taste octave.
Achinga / Payar / Chawli / Yard Long Beans - 1 cup
Chenna / Suran / Yam - 1/2 cup
Green Chilli - 4 slit
Turmeric pwd - 1tsp
Curry Leaves - 6 to 8
Coconut Oil - 1tbsp
Salt as per taste
Wash the beans and cut it in 1inch long pieces. Chop the chenna into the same size and wash nicely. Heat a pan, add the yard long beans, the chenna pieces, turmeric powder, green chillies, curry leaves, salt and about half cup water. Mix well and cover with lid which has a little depth; add some water in the lid and cook on low heat. Check after 10 minutes, if its not cooked cover with the lid again and cook for another 5 minutes. The vegetables should retain a little crunch and this may not take more than 15 to 20 minutes. When done drizzle the coconut oil on the achinga and chenna and stir fry for a couple of minutes on a high. Check for salt, adjust if necessary.
If you do not like coconut oil use your normal sunflower or vegetable oil and stir fry. But to get the authentic Kerala taste use only coconut oil. Sliced sambhar onions can also be added, in which case heat the coconut oil separately in a kadhai and fry the sliced onions, then add the achinga and chenna to it and stir fry for a few minutes.
Have the payar and chenna mezhukkupuratti with hot rice and rasam with a few drops of ghee on it. It is a great comfort food.
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