Dish of Long Bean Coconut Thoran / Poriyal
(click to enlarge)

Long Beans with Coconut


India - Kerala / Tamil Nadu   -   Achinga Payar Thoran (Karala) / Karamani Poriyal (Tamil Nadu)
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
50 min
Yes		 A tasty side dish, but too light for a main dish. Thorans (Malayalam) or Poriyal (Tamil) are served as side dishes, along with rice and a curry or similar main dish.

1
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3
2
1
1-1/2
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1
1
1
1
10
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2
1/3
1
#
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T
oz

T
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t
t
t


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t
c
t
Cabbage, white
-- Paste
Coconut, grated (1)  
Shallots
Green Chili (2)
Water
-- Tempering
Mustard Seeds (3)
Cumin Seeds
Urad Dal (4)
Chili red dry
Curry Leaves (5)
--------------
Coconut Oil
Water
Salt
Prep:   -   (25 min)
  1. Cut LONG BEANS into lengths of 1/2 to 3/4 inch. If using Green bean, 1/4 to 1/2 inch.
  2. Chop Shallots and Chili small. Mix together all Paste items. In a Mixie, Blender, or Mini Food Processor run to a somewhat coarse paste.
  3. Mix together all Tempering items.
Run:   -   (25 min)
  1. In a wok, kadhai, or other suitable pan, heat Coconut Oil. Stir in Tempering mix (careful, the Curry Leaves will snap and spit for a few seconds) and fry stirring until the mustard seeds are popping well.
  2. Stir in Beans. 1/3 c Water, and Salt. Bring to a boil stirring a couple of times. Cover and reduce to a simmer until, stirring now and then, until Beans are tender. Green beans take less time than Long Beans. There should be a little free water left.
  3. Stir in Paste mix until well distributed and well heated.
  4. Serve hot with Rice and a Curry, Sambar, or similar main dish.
NOTES:

  1. Long Beans

      These are available in produce markets that serve an Asian community, and now even some that don't. These should be cut between 1/2 to 1/3 inch long depending on diameter, thicker shorter than thinner. For details see our Long Beans page. Regular Green Beans are also used, but these should be cut a bit shorter, and the cooking time is significantly less.

  2. Coconut, Grated:

      The pattern recipe presumes fresh grated, but frozen is fine. If you have only dry grated (unsweetened), measure the same amount and soak at least 10 minutes in half the volume of water.

  3. Green Chilis:

      Hot Indian Green Chilis are not reliably available, even here in Los Angeles, so we use Serranos. One whole Serrano makes this recipe fairly sharp. If you wish less, remove the seed mass and some or all the veins - use your own best judgement. For details see our Indian Chilis page.

  4. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  5. Urad Dal:

      This is peeled and split Urad Beans. They are easily available in markets serving a significant Indian community. For details see our Urad Beans page.

  6. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  7. Comments:

      The main difference between a Thoran (Karala) and a Poriyal (Tamil Nadu) seems to be that the Thoran requires Coconut Oil, where a Poriyal may use Coconut Oil or some other oil. The garnish in the photo example is dry pan roasted peanuts.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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