Achu's Recipes

Ingredients Achinga (Long Beans) - 1/4 kg  Green Chilli - 2 nos: Onion - 1 no: (sliced) Turmeric Powder  - 1/4 tsp Garlic - 10-12 petals (crushed) Black Pepper - 1/2 tbsp (crushed) Coconut Pieces - handful Red Chilli - 2-3 nos: Salt - as required Oil - 2 tbsp Mustard seeds - 1/4 tsp Preparation Method Wash and clean the long beans and cut into 1 inch pieces.  To the long beans add green chilli, pepper powder, turmeric powder, salt and 4-5 tbsp water and mix well.  Cook the long beans and evaporate the excess water by keeping the lid open in high flame. In a wok bring oil to heat and sputter mustard seeds. Add garlic, onion, curry leaves and coconut, saute till the coconut and garlic starts to change the color. Add in the red chilli, crushed pepper, cooked long beans and saute in low flame for 8-10 mins: The hot and spicy Achinga Mezhukkupuratti (Stir Fried Long Beans) is ready to serve with rice or kanji.

Ingredients Jack Fruit Seed - 20-25 nos:  Red Chilli Powder - 1/2 tsp Pepper Powder - 1/2 tsp Turmeric Powder  - 1/4 tsp Garlic - 10-12 petals (crushed) Black Pepper - 1/2 tbsp (crushed) Coconut Pieces - handful Salt - as required Oil - 2 tbsp Mustard seeds - 1/4 tsp Preparation Method Remove the outer skin of jack fruit seeds, cut into thin pieces, wash and keep aside. To the cleaned jack fruit seeds add chilli powder, pepper powder, turmeric powder, salt and 1/4 cup waster and cook well. Once the  jack fruit seeds are cooked, evaporate the excess water by keeping the lid open in high flame. In a wok bring oil to heat and sputter mustard seeds. Add garlic, curry leaves and coconut, saute till the coconut and garlic starts to change the color. Add in the crushed pepper, cooked jack fruit seeds and saute in low flame for 8-10 mins: The hot and spicy Chakkakuru Mezhukkupuratti (Stir Fried Jack Fruit Seed) is ready to serve with ...

Ingredients Potato - 3 nos: Red Chili Powder - 1/2 tsp Pepper Powder - 1 tsp Turmeric Powder - 1/4 tsp Ginger-Garlic Paste - 1/2 tsp Oil - 3-4 tbsp Curry Leaves - as required Salt   - as required Mustard - 1/2 tsp Preparation Method Peel the potato skin, slice into small pieces, wash clean and drain excess water. Add chili powder, pepper powder, turmeric powder, ginger-garlic paste, salt, curry leaves to the potato, mix well and keep aside for 10-15mins: In a wok bring oil to heat and splutter mustard seeds. Add potatoes to the oil and saute for 3-4 mins: in low flame. Close the lid and cook for 8-10 mins:, stirring in between. Remove flame, add some curry leaves, stir well and keep the lid close for another 2-3mins: Easy Potato Mezhukkupuratti is ready to serve with rice.

Ingredients Beetroot - 250 gms Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Green Chili - 2 nos: (split) Curry Leaves - 2-3 stems Salt - as required Oil - 3 tbsp Mustard Seeds - 1/2 tsp Preparation Method Remove beetroot skin and wash. Cut beetroot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the beetroot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add beetroot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 10mins: stirring in between. Remove from flame and  Beetroot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

Ingredients Yam - 1/2 Kg Chili Powder - 1 tsp Pepper Powder - 1 tsp Turmeric Powder - a pinch Salt - as required Ginger - 1 small piece  (crushed) Garlic - 1 clove (crushed) Red Chili - 3 nos:  (crushed) Oil - 5-6 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - 5-6 stem Water - 1/2 cup Preparation Method Clean the yam and cut into equal size pieces. Half cook the yam by adding chili powder, pepper powder, turmeric powder, salt and water. In a frying pan bring oil to heat and splutter mustard seeds. Add ginger, garlic, red chili and curry leaves and saute for 2 mins: in ow flame Add cooked yam and mix well.  Spread the yam in the pan and let that to get dry in low flame. Once the yam starts turn into light brown remove from flame and serve with rice / rice soup (kanji).

Ingredients Carrot - 250 gms Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Green Chili - 2 nos: (split) Curry Leaves - 2-3 stems Salt - as required Oil - 3 tbsp Mustard Seeds - 1/2 tsp Preparation Method Peel the carrot skin and wash. Cut carrot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the carrot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add carrot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 5-6mins: stirring in between. Remove from flame and  Carrot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).