Green Beans with coconut (Beans thoran)

Green beans thoranIt never ceases to surprise me that the simplest of recipes sometimes are the most loved and relished! And I am often asked for the exact recipe. Many of my friends love this simple vegetable side dish of green beans with coconut.As in most Kerala dishes, coconut oil and coconut are the key ingredients in this dish. Then other important things you need to keep in mind are – how to cook the green beans to perfection (cooked but still crunchy and not overcooked) AND how to cut the green beans (yes it makes a difference!). The green beans need to be cut to very thin pieces-about 1/4 inch or less (Of course I am lazy and most of the times do not have the patience to cut them this fine! 🙂 ) .

So here I bring you this simple recipe which goes very well with rice and any curry like sambhar or morukootan. The final tadka (tempering) with coconut oil fills your whole house with this delicious aroma that is so appetizing and makes everyone hungry for a meal.!  This thoran along with other dishes is part of the traditional Onam sadya(feast) which by the way is just around the corner!

Green Beans with coconut (Beans thoran)

  • Time: 30 minutes
  • Difficulty: easy
  • Print
 This recipe makes about 4 servings as a side dish

Ingredients:

  • 3 cups chopped or 1/2 lb green beans
    1/2 cup water
    1/2 tsp salt
    1/4 tsp red chilli pow(or 2 green chillies slit lengthwise)
    1/4 tsp turmeric pow
    1/2 cup freshly grated coconut (or frozen grated coconut that has been thawed)
    1 tbsp coconut oil
    1 tsp mustard seeds
    1 tsp cumin seeds
    1 tsp urad dal (split black gram lentils)
    2 dry red chillies, cut into half
    3-4 fresh curry leaves

Method:

  1. Take the green beans,water,salt red chilli powder, turmeric powder in a medium size cooking pot and cook on medium heat (once the water starts boiling) for about 5-7 minutes until the beans are cooked but still a little bit crunchy and all water is gone.
  2. Now add the grated coconut to the cooked green beans and set aside.
  3. Next take a tadka pan (small pan for tempering) and heat the coconut oil. When hot add mustard seeds and when they start spluttering add cumin seeds. Then add the urad dal and continue to heat on low heat for about 1-2 minutes until the urad dal turns golden brown. Then add the dry red chillies and the curry leaves and turn the heat off. Pour this oil and seasoning mixture to the green beans and coconut mixture and mix well.
  4. Serve as a side dish with plain rice and or with rotis/chapatis.

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