Achingya Thoren Kerala Style Green Bean Curry
Treat your taste buds to the authentic flavors of Kerala with Achingya Thoren, a vibrant green bean curry delicately spiced and enriched with fresh coconut. This traditional stir-fry dish combines tender green beans with a fragrant blend of shallots, garlic, green chilies, and turmeric, all brought to life with the sizzling warmth of coconut oil, mustard seeds, and curry leaves. The magic lies in the unique coconut mixture, lightly crushed to release its rich flavors, and gently cooked with the beans until perfectly tender. Simple yet packed with coastal charm, Achingya Thoren is a quick 25-minute recipe that pairs beautifully with steamed rice or flaky Kerala parathas. Discover the essence of South Indian home cooking with this comforting and wholesome dish.
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Recipe Information
Ingredients
- 300 grams Green beans (trimmed and chopped into 1/2 inch pieces)
- 1 cup Grated coconut (fresh or frozen, thawed)
- 4 pieces Shallots (thinly sliced)
- 2 pieces Garlic cloves (crushed)
- 2 pieces Green chilies (slit lengthwise)
- 0.5 teaspoons Turmeric powder
- 1 tablespoons Coconut oil
- 0.5 teaspoons Mustard seeds
- 2 pieces Dried red chilies
- 1 sprig Curry leaves
- 0.5 teaspoons Salt
- 3 tablespoons Water
Instructions
Wash and trim the ends of the green beans, then chop them into 1/2 inch pieces.
In a mixing bowl, combine the grated coconut, shallots, garlic, green chilies, and turmeric powder. Use your hands to mix well and slightly crush the mixture to release the flavors.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add mustard seeds and let them splutter.
Add the dried red chilies and curry leaves, stirring for a few seconds until aromatic.
Add the chopped green beans to the skillet and mix well with the tempered spices.
Add the coconut mixture to the beans and mix thoroughly to ensure even coating.
Sprinkle salt and water over the mixture, then cover the pan with a lid.
Cook on low-medium heat for 8-10 minutes, stirring occasionally to avoid sticking.
Once the beans are tender and the coconut mixture has softened, remove the lid and stir-fry for another 2 minutes to evaporate any excess moisture.
Turn off the heat and serve the Achingya Thoren warm with steamed rice or Kerala parathas.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 35.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
