Monday, August 17, 2015

Achinga Payar Chemmeen Theeyal

Achinga Payar Chemmeen Theeyal

Achinga payar or yard beans and prawns is a delicious combo. This is the first time I tasted this theeyal and fell in love with it. I got this recipe from an old Vanitha mazagine in my mother in laws collection and thought I should give it a try.Theeyal is a spicy, tangy coconut and tamarind based based dish and its wonderful aroma comes from roasted coconut. This chemmeen/prawns is a great side dish for rice or pathiri.

Prawns- 1 lb
Yard beans 12-15 beans
Pearl onions- 2 cups
Coconut-1 cup
Ginger- 3 inch thick
Green chilly- 2
Chilly powder-  1 1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
 Fenugreek powder- 1/2 tsp
Tamarind- one lemon size
mustard seeds- 1/2
curry leaves
Salt to taste

 Clean prawns and set aside. Thinly slice shallots and ginger.Chop yard beans into one inch thick pieces.
In a fry pan pour two tbs of oil and fry yard beans till it gets slightly crispy. Add salt to taste and stir well. Drain and set this aside.
Add one tsp of oil to the pan and add coconut to this and roast in medium heat till it turns brown. Add chilly powder , coriander powder and fenugreek powder and slightly roast it along with the coconut. Using a mixer blend this into a fine paste.
In another pan add mustard seeds and when they crackle add sliced pearl onion, ginger, curry leaves and green chilly and fry till the onion becomes golden brown. Add turmeric and stir for one more minute. Now add the prawns and salt and saute till the prawns changes color. Add tamarind extract, yard beans and add little water to adjust consistency.Allow this to simmer. Finally add the paste and simmer for another two minutes. Serve with rice.

Try this...
Hope you will all enjoy..


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