ACHINGA KONDATTAM

For making kondattam the runner beans must be of "achinga paruvam",There are different names for runner beans in our part of Kerala, like "achinga", "edayachinga" and " payaru" depending on the degree of ripeness. Achinga is best for thoran, mezhukku puratti etc whereas edayachinga (which is the next stage) is not good for cooking as the skin is hard and can not be peeled off easily. The next stage is "payaru" and for making thoran/mezhukku puratti only the seeds are used and the skin is discarded.

INGREDIENTS

1. Achinga payar, cut into 1" pieces - 1 cup

2. Water - 1/4 cup

3. Salt

4. Turmeric powder - 1 pinch

5. Oil - for frying

METHOD

1.Cook runner beans pieces with water, salt and turmeric. Should not be fully cooked.

2. Dry in the sun for 2-3 days till they break easily.

3. Fry in oil till crisp.