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  1. Payar (snake beans) – 1 bunch
  2. Shallots Cut to small pieces-5 NOS
  3. Green Chilli- 2 Nos
  4. Turmeric- ½ tsp
  5. Coconut (Grated) – ½ cup
  6. Jeera _ ½ tsp
  7. Coconut Oil (or any cooking oil)-1 table spoon
  8. Curry leaves- 5-6 leaves


  • Wash the payar and cut into small pieces.
  • Heat a kadai or pan, add 1 tsp oil in a pan and add payar and salt to taste and stir it.
  • You can add 2-3 spoons of water and cover with a lid to let it cook in a slow flame.
  • Crush the grated coconut, jeera, 2 shallots
  • When the water inside the vegetable evaporates and become dry, add the coconut mixture and mix well. And remove it from the stove.
  • Heat a pan add remaining oil and add slices of 3 shallots, green chilli and curry leaves and fry till the shallot turns golden brown colour and add it to the payar and mix well
  • This dish can be served as a side dish for rice.


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