Cherupayar Thoran (Kerala‑Style Stir‑Fried Green Beans)

Ingredients

• 250 g Cherupayar (small green beans) (trimmed and cut into 2‑inch pieces)
• 50 g Fresh Grated Coconut (coarsely grated; can use frozen grated coconut thawed)
• 1 tsp Mustard Seeds (whole seeds for tempering)
• 10 g Curry Leaves (fresh; torn)
• 2 pieces Dry Red Chili (broken; adjust to heat preference)
• 1/4 tsp Turmeric Powder (ground, for color)
• to taste Salt
• 2 tbsp Coconut Oil (or any neutral oil; coconut oil adds authentic flavor)

Instructions

1. Prepare the beans

   Trim the ends of the cherupayar, discard any tough strings, and cut the beans into 2‑inch (5 cm) pieces. Rinse under cold water and set aside in a bowl.

   Time: PT5M

2. Temper the spices

   Heat coconut oil in a heavy‑bottomed pan over medium heat. Add mustard seeds; when they start to pop, add broken dry red chilies, curry leaves, and turmeric powder. Stir for 10‑15 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Cook the beans

   Add the prepared beans to the pan, stir to coat with the tempered spices, and sprinkle a pinch of salt. Cover and sauté for 5‑7 minutes, stirring occasionally, until the beans are tender but still retain a slight crunch.

   Time: PT7M

   Temperature: Medium heat

4. Add coconut

   Uncover the pan, add the grated coconut, and toss everything together for another 1‑2 minutes until the coconut is lightly toasted and the mixture is well combined.

   Time: PT2M

   Temperature: Medium heat

5. Finish and serve

   Taste and adjust salt if needed. Transfer the thoran to a serving dish and serve hot with rice, chapati, or as part of a larger Indian meal.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

6 g

Fiber

4 g