Side Pannel
Payaru Thoran (Green Beans W/ Coconut)
Payaru Thoran (Green Beans W/ Coconut)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- 1 lb Long beans or other green
- -beans
- 1 Good-sized shallot (1 oz);
- -peeled & coarsely chopped
- 1 Fresh hot green chillies cut
- -into 2-3; cut into 2-3
- -pieces (up to 2)
- 2 Cloves garlic; peeled
- 1 c Cup grated fresh coconut
- 1 ts Ground cumin seeds
- 1/4 ts Ground turmeric
- 5 tb Vegetable oil
- 1 ts Whole mustard seeds
- 2 ts Uncooked white rice
- 10 Fresh or dried curry leaves;
- -(10 to 12)
- 1 Whole dried hot red chilli
- 1 ts Salt
Directions
Chop beans into 1/4 inch rounds. Put shallots, green chillies, garlic,
coconut, cumin & turmeric into food processor or blender. Grind to coarse
consistency & decant into a bowl. Heat oil in large frying pan or wok over
medium high flame. When hot, put in mustard seeds & rice. When the mustard
seeds begin to pop & the rice swells & turns golden (takes just a few
seconds), put in the curry leaves & the red chilli. When the chilli swells
& darkens (this also takes just a few seconds), add the green beans.
Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans &
put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans &
sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately.
Turn heat to low & cook for 10 mins or until beans are tender. Mix well &
serve. May be made a couple hours ahead of time & reheated. Recipe is from
Kerala State in SW India.
coconut, cumin & turmeric into food processor or blender. Grind to coarse
consistency & decant into a bowl. Heat oil in large frying pan or wok over
medium high flame. When hot, put in mustard seeds & rice. When the mustard
seeds begin to pop & the rice swells & turns golden (takes just a few
seconds), put in the curry leaves & the red chilli. When the chilli swells
& darkens (this also takes just a few seconds), add the green beans.
Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans &
put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans &
sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately.
Turn heat to low & cook for 10 mins or until beans are tender. Mix well &
serve. May be made a couple hours ahead of time & reheated. Recipe is from
Kerala State in SW India.
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