Friday 23 September 2016

Beans Thoran | Kerala style French Beans Thoran | Green Beans Poriyal | Onam Sadhya Recipes

Beans sauteed in coconut-shallot tempering

I am still lingering in the Onam mood!! :) I took a 10 day vacation & was roaming and eating & visiting friends & relatives during this Onam. That is the essencce of Onam right? So I can say, that this Onam was well spent :) But what I miss now the most is the food :D as always! It's nice to have food prepared by someone else once in a while right.. I miss my mom's soul filling comfort food, the elaborate sadhyas of Kerala, the heavy biriyani & meen curry of Deeps' aunt.. 

So to relive the Onam moments, it's a simple Beans Thoran today. Very easy to make and a quintessential to the Onam Sadhya,Thoran is basically veggie cooked/tempered with coconut shavings. It's not necessarily beans but Sadhya can be served with a thoran made with any veggie. It can be Long beans or Cabbage or Beetroot or any veggie of your choice for that matter. 

So what was the thoran that you served this Onam? 

Other Sadhya recipes:

Homemade Ada for Adapradhaman

Recipe Source: Ma


I Took: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes


Serves : 3-4 persons

I Used:

Beans-250 gm/1.5 cups (chopped)
Turmeric powder-¼ tsp
Salt-As needed

To Temper:

Oil-1 tbsp
Mustard -½ tsp
Shallots-6-8 nos (sliced)
Red Chilly powder-1 tsp
Curry leaves-A sprig

To Pulse:

Coconut-3 tbsp
Shallots/Small Onion-2 no
Green Chilly-1 no
Garlic-1 pod
Cumin Seeds-¼ tsp

The Way:

1. Rinse the beans in water twice or thrice. And chop them finely into small quarter inch pieces.

2. In a pan, add the chopped beans along with ¼ tsp turmeric powder, salt and ¼ cup of water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn.

3. Now while the beans get cooked, coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.

4. Heat oil in a pan. Splutter the mustard seeds.

5. Now add the chopped shallots and saute for 2-3 minutes. When they start to turn colour, add the curry leaves.

6. Now add the ground coconut paste and saute for another minute.

7. Add red chilly powder and again saute for 3-4 minutes till the raw smell goes away. Now add in the cooked beans and give a nice stir till the coconut tempering is coated evenly all over the cooked beans.

Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)


  • Addition of garlic, cumin & shallots while crushing the coconut is completely optional. As a family who does not like the strong flavour of garlic, I always add 1 pod of it. So adjust the ingredients to suit your tastes
  • Coconut is the key ingredient for thoran. So do not compromise on it :)



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