Achingya Thoren (Kerala Style Green Bean Curry)

Name: Achingya Thoren (Kerala Style Green Bean Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 fresh curry leaves or 4 bay leaves; 3/4 cup coconut (finely shredded dried unsweetened); 1 1/4 teaspoons ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon turmeric; 2 garlic cloves, peeled and minced; 2 tablespoons vegetable oil; 1 teaspoon brown mustard seeds; 1 teaspoon raw rice; 2 whole dried hot red chiles, stemmed; 3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces; 1 teaspoon salt

Servings: persons

15 fresh curry leaves or 4 bay leaves
3/4 cup coconut (finely shredded dried unsweetened)
1 1/4 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 garlic cloves, peeled and minced
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon raw rice
2 whole dried hot red chiles, stemmed
3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces
1 teaspoon salt

1
Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
2
Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
3
Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
4
When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
5
Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
6
Do not eat curry or bay leaves - remove as you find them.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 fresh curry leaves or 4 bay leaves, 3/4 cup coconut (finely shredded dried unsweetened), 1 1/4 teaspoons ground cumin, 1/4 teaspoon cayenne, and more.

Yes, Achingya Thoren (Kerala Style Green Bean Curry) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!