Payar Mezhukkupuratti (Kerala Long Beans Stir-Fry)

Mezhukkupuratti means 'coated in oil' – vegetables tossed in coconut oil with shallots, garlic and crushed chilli until glossy. Long beans (payar) are the classic, eaten with rice and fish curry or moru curry.

Video by Shaan Geo on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 15 min
• Vegan · gluten-free
• Famous in Kerala

Ingredients

• 400 g yardlong beans (or green beans), in 3 cm pieces
• ¼ tsp turmeric
• ¾ tsp salt
• 2 tbsp coconut oil
• ½ tsp mustard seeds
• 8 shallots, sliced
• 3 garlic cloves, crushed
• 1 tsp chilli flakes
• 10 curry leaves

Method

1. Cook the beans with turmeric, salt and 4 tbsp water, covered, for 6–8 minutes until just tender.
2. Heat the coconut oil, add mustard seeds, then shallots, garlic, chilli flakes and curry leaves and fry until golden.
3. Add the beans and stir-fry on medium-high heat for 4–5 minutes until glossy and slightly roasted.
4. Serve with rice and curry.

Tip: Don't overcook the beans before frying – they should keep a bite.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.