Cut achinga payar in required size(preferrably small, vattal size).

In a non stick pan, add payar, chillies and salt.

Cover and cook on low heat.

Check in between and sprinkle water if necessary.

When payar is 3/4 cooked, add 2 tbsp of oil and saute all together.

Add coconut slices and put on medium heat. Stir well.

Again reduce heat and cook on low heat. Stir occasionally.

Switch off heat when it comes to a slightly crispy texture.

:- Good to go with rice n kachiya moru.

:- Mezhukku made with fresh payar is amazing.. It tastes better if u cook in its own water(that oozes from payar). Also never forget to cook on low flame. Hope everyone loves this dish.. I always crave for this dish all d time, especially those cultivated, freshly picked and cooked by loving ammachi...Miss u...