Skip to main content

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.

Ingredients
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
oil


 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.

You might also like,
Chemmeen Theeyal
Chemmeen Polichathu
Chemmeen Potato Masala
Chemmeen Ularthiyathu
Varutharacha Kanava Curry
Meen Muringakka Curry

Like to try more prawns recipes check my page- 100 Fish/Other seafood Recipes.

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

Comments

Post a Comment

Popular Posts

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months. I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food. Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and oth...
3 comments
Read more

Meat Ball Curry/ Indian Spiced Kofta Curry- Delicious Tomato Gravy

Meat Ball Curry/ Indian Spiced Kofta Curry- Delicious Tomato Gravy Today's recipe is a delicious meatball/ kofta curry that goes well with rice, pulao, or naan. Tender meatballs simmered in a flavorful, spicy, and delicious tomato-based sauce. Keema is essentially ground/minced beef, lamb, or chicken, and koftas and kofta curries are party favorites. Meatballs are comfort food in many cuisines, and there are so many variations. This curry is inspired by the Moghul cuisine. If you want to try something different for dinner, why not this kofta curry. It is a great dish to serve when you have friends over for dinner. Kofta curry is worth try-juicy meatballs and rich tangy gravy enriched with aromatic spices is a die for! The first time I tried the kofta curry was in Delhi, and it was a rich curry with lots of fresh creams. The meatballs are cooked, over charcoal for a smoky flavor. So if you want that authentic flavor, try barbecuing the meatballs before adding to the gravy. I want...
2 comments
Read more

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w...
7 comments
Read more