A simple sauté of yard long beans with coconut, pearl onions and spices, this Achinga Payar Thoran is an excellent vegetable side for rice!
Thorans are quick sauté of any vegetables with coconut and as assortment of spices. Cabbage, carrot and green beans are the most common vegetables used in a thoran. These yard long beans that I have used in this thoran, even though, not that popular is still a great combo with the coconut. Growing up, Amma always made a coconut-less sauté of achinga payar called a mezhukkupuratti.
I discovered using this in thoran very recently and I love crushing some coconut, pearl onions, cumin and red chilli powder together before adding that to the cooked beans.
Thoran is especially easy to make, if you have chopped vegetables readily available. I always have stock of frozen carrots, green peas and green beans and those are excellent to make a quick vegetable side.
Achinga Payar Thoran
To crush together
- ½ cup grated coconut I use freshly frozen that I buy from our local Indian store
- 4-5 pearl onions peeled and cut
- ½ teaspoon cumin seeds
- ½ teaspoon red chilli powder / cayenne
- Crush together the coconut, pearl onions, cumin seeds and red chilli powder in a mortar and pestle and keep aside.
- Heat the oil in a kadhai and add the mustard seeds. Once they splutter, add the curry leaves and the chopped yard long beans.
- Add the turmeric powder and salt and mix well. Sprinkle a little water over it and cover and cook over medium heat, till the beans are cooked. This should take about 8-10 mins.
- Now add the crushed coconut mixture to this and mix well. Remove from heat and serve hot with rice and sambar or any other vegetable curry.