Chawli Sukkeylele / Salted and Sun dried Long Beans/ Achinga Payar Kondattam

Salted and sun-dried long beans/ Achinga payar vattal or Achinga payar kondattam is called Chawli Sukkeylele in Konkani. It is a ready to fry side dish and once deep fried in hot oil the sun-dried long beans becomes crispy and can serve as a side dish with meal. Kondattam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chawli Sukkeylele / Salted and Sun-dried Long Beans / Achinga Payar Kondattam .

Ingredients :-

Long yard beans.   -1 kg
Salt.                        -1/4cup
Red chilly powder. - 4 tbsp
Urad dal flour.        -1/2cup
Hing powder.         -1tsp

Instructions:-

Wash the long beans / achinga payar (chawli) in water. Drain water completely and cut into 1 inch lengthy pieces.

Method:-

1). Apply salt and red chilly powder to the chopped long beans pieces.Mix well and keep aside for 10 minutes.

2). Add urad dal flour and hing powder to the long beans chilly powder mixture.

3). Mix well all the ingredients using your hands till urad dal flour nicely coated with the long beans pieces.

4). Spread the flour coated long beans pieces on a plastic sheet and place it directly under hot sun to dry it the whole day.

5). When the flour coated long bean pieces are 3/4 th dried, transfer them to a large plate.

6). Again keep the long beans pieces under hot sun to dry up completely till they become very crispy. Store the chawli sukkeylele /salted and sun dried long beans pieces / achinga payar kondattam in a clean and dry air tight container and it will stay good for a year.

8). As and when needed deep fry the salted and sun-dried long bean pieces /chawli sukkeylele in hot oil till crispy.

Deep fried crispy chawli sukkeylele /achinga payar kondatam is ready to serve hot as a side dish with meal.