beans thoran recipe, how to make beans thoran | beans recipes

beans thoran is a delicious beans recipe made with french beans (green beans) from the kerala cuisine. apart from the fewer spices used, both fresh grated coconut and coconut oil gives this dish a remarkable flavor and taste - not to forget the taste & flavor of beans that also merges well with the coconut flavors. 
4 from 2 votes

beans thoran recipe with step by step photos. beans thoran is a delicious recipe made with french beans (green beans). apart from the fewer spices used, both fresh grated coconut and coconut oil gives this dish a remarkable flavor and taste – not to forget the taste & flavor of beans that also merges well with the coconut flavors.

beans thoran recipe

thoran is a dry side dish made with various vegetables, coconut, onions and spices. thoran recipe comes from the kerala cuisine. beans thoran is one such variation of thoran. thoran can be made with most vegetables. i have already shared few thoran recipes like:

while making thoran, it is kind of must to use coconut oil to get the real authentic taste. if you use any other oil then the real flavor will be missing. thoran is also an important side dish in the kerala feast known as sadya.

i often make both thoran and poriyals as a veggie side dish to go with south indian meals. thoran can also be eaten just with some steamed rice or you can also serve it as a side dish with sambar rice or rasam rice combo.

i follow a simple and easy method when making beans thoran. thus the recipe is easy and takes less time and preparation.

kerala beans thoran recipe

serve beans thoran as side dish with south indian meals or you can also have it with some steamed rice.

few more beans recipes on blog are:

beans thoran recipe

4 from 2 votes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
beans thoran is a delicious beans recipe made with french beans (green beans) from the kerala cuisine. apart from the fewer spices used, both fresh grated coconut and coconut oil gives this dish a remarkable flavor and taste - not to forget the taste & flavor of beans that also merges well with the coconut flavors. 
beans thoran recipe
Course:main course,side dish
Cuisine:kerala,south indian
Servings:3
Calories:158kcal

INGREDIENTS FOR beans thoran recipe

(1 CUP = 250 ML)
  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 6 to 7 pearl onions or sambar onions, ¼ to ⅓ cup chopped shallots or onions can also be used
  • 3 to 4 small to medium garlic cloves - finely chopped
  • 1 green chili - chopped
  • 10 to 11 curry leaves
  • ¼ teaspoon turmeric powder
  • 250 grams french beans or green beans, about 1.5 to 1.75 cups finely chopped beans
  • ½ cup grated fresh coconut
  • cup water or add as required

HOW TO MAKE beans thoran recipe

chopping beans:

  • firstly rinse 250 grams beans a couple of times in water. then drain all the water. 
  • chop the beans finely. discard the top and the end portions of the beans. you will need about 1.5 to 1.75 cups finely chopped beans.

making beans thoran recipe:

  • heat 1 tablespoon coconut oil in a heavy pan or kadai. add ½ teaspoon mustard seeds.
  • let the mustard seeds crackle. when the mustard seeds begin to crackle, add ½ teaspoon cumin seeds and let them crackle.
  • next add 6 to 7 pearl onions (sambar onions) or shallots which have been chopped. you can also use ¼ to ⅓ cup finely chopped onions instead.
  • mix well and begin to sauté onions on a low flame.
  • sauté till the onions turn translucent. do not brown them.
  • then add 3 to 4 small to medium garlic cloves (finely chopped), 1 green chili (chopped) and 10 to 11 curry leaves. mix well.
  • add ¼ teaspoon turmeric powder. mix again.
  • now add the finely chopped beans. stir and mix well.
  • add ½ cup grated fresh coconut. season with salt as per taste. mix very well.
  • sprinkle about 4 tablespoons water first and stir.
  • cover and cook beans thoran on a low flame.
  • check after 3 to 4 minutes. if water has dried up, then sprinkle some more water. mix well and continue to cover and cook. overall you can add ⅓ cup water or more as required. add water in parts.
  • cook till the beans are completely cooked. if there is any water in the pan, then cook the beans thoran without lid till the water evaporates.
  • serve beans thoran with steamed rice or a side vegetable dish in a sadya meal or kerala main course. if you want you can garnish with some coriander leaves.
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how to make beans thoran recipe

1. firstly rinse 250 grams beans a couple of times in water. then drain all the water. chop the beans finely. discard the top and the end portions of the beans. you will need about 1.5 to 1.75 cups finely chopped beans.

french beans to make beans thoran recipe

2. heat 1 tablespoon coconut oil in a heavy pan or kadai. add ½ teaspoon mustard seeds.

making beans thoran recipe

3. let the mustard seeds crackle.

making beans thoran recipe

4. when the mustard seeds begin to crackle, add ½ teaspoon cumin seeds and let them crackle.

making beans thoran recipe

5. next add 6 to 7 pearl onions  (sambar onions) or shallots which have been chopped. you can also use ¼ to ⅓ cup finely chopped onions instead.

making beans thoran recipe

6. mix well and begin to sauté onions on a low flame.

making beans thoran recipe

7. sauté till the onions turn translucent. do not brown them.

making beans thoran recipe

8. then add 3 to 4 small to medium garlic cloves (finely chopped), 1 green chili (chopped) and 10 to 11 curry leaves.

making beans thoran recipe

9. mix well.

making beans thoran recipe

10. add ¼ teaspoon turmeric powder.

making beans thoran recipe

11. mix again.

making beans thoran recipe

12. now add the finely chopped beans.

making beans thoran recipe

13, stir and mix well.

making beans thoran recipe

14. add ½ cup grated fresh coconut.

making beans thoran recipe

15. season with salt as per taste.

making beans thoran recipe

16. mix very well.

making beans thoran recipe

17. sprinkle about 4 tablespoons water first and stir.

making beans thoran recipe

18. cover and cook beans thoran on a low flame.

making beans thoran recipe

19. check after 3 to 4 minutes. if water has dried up, then sprinkle some more water. mix well and continue to cover and cook. overall you can add ⅓ cup water or more as required. add water in parts.

beans thoran recipe

20. cook till the beans are completely cooked. if there is any water in the pan, then cook the beans thoran without lid till all the water evaporates.

beans thoran recipe

21. serve beans thoran with steamed rice or a side vegetable dish in a sadya meal or kerala main course. if you want you can garnish with some coriander leaves.

kerala beans thoran recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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3 comments/reviews

  1. Forgot to add three things! 1) Correct on the use on Coconut Oil – scour the stores until you find. Not really worth going through this effort without it. 2) If you can’t find fresh shredded coconut then frozen is a reasonable sub., in my estimate 3) Similarly, if fresh curry leaves are not available to you, then the dried version works, but would advise that you crumble them by hand and sprinkle in. This can help to provide a more balanced textural consistency, unless you like the feel of large leaves on your palate.

    • thanks RE for sharing this perfect to the point tips. of course dried curry leaves also work. i used to use them when i never had fresh curry leaves on hand. yes crumbling and sprinkling dried curry leaves is a great tip. frozen coconut also works well in the recipe.

  2. Great Recipe. Absolutely spot on. I would emphasize that in my limited experience, very slow cooking with careful attention to the water levels is key. I made this for my wife who likes a crisper texture, and dryer consistency. Given this, a low temp, less water, sealed top and longer check interval approach works best. Otherwise, this was quite a well laid out recipe!

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