Chemmeen – Achinga Payar Theeyal / Prawns And Long Beans Cooked in a Roasted Coconut Gravy


1/2 kg prawns, cleaned
12-15 long beans/ achinga payar
18-20 shallots, sliced
1 cup grated coconut
2 tbsp ginger, chopped
2 green chillies
1 1/2 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek powder
lemon sized tamarind
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil, as required


  1. Chop long beans into 1 inch pieces. Soak tamarind in little water, extract its juice and keep it aside.
  2. Heat 2 tbsp oil in a pan and fry beans till it gets slightly crispy. Add salt to taste and stir well. Remove it from the pan and keep it aside.
  3. Heat 1 tsp oil in a pan and add grated coconut and roast in medium flame till it turns brown.
  4. Add chilli powder, coriander powder and fenugreek powder to this and slightly roast.
  5. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  6. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add shallots, ginger, curry leaves and green chillies and fry till the shallots becomes golden brown.
  7. Add turmeric powder and stir well. Add cleaned prawns and salt and saute till the prawn changes colour.
  8. Add tamarind extract , long beans and little water to adjust consistency and allow this to simmer.
  9. Now add the ground coconut paste and cook on medium flame for 5 minutes or until the gravy thickens and remove it from the flame. Serve with rice…

Recipe Source: Kitchen Corner – Try It

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