Kerala Style Karamani Thoran Recipe – Yard Beans Stir Fry with Coconut
Description:
Kerala Style Karamani Thoran, also known as Yard Beans Stir Fry with Coconut, brings a delightful medley of flavors and textures, characteristic of the vibrant cuisine of Kerala. The fresh, aromatic coconut and a variety of spices combine beautifully to make this dish a wonderful side. Featuring a blend of green chilies, curry leaves, and coconut oil, it’s a perfect addition to your meal. Karamani, or yard-long beans, are the star of this dish, with the coconut and spices enhancing its natural taste.
This dish is a true taste of Kerala, offering the perfect balance of spice, flavor, and texture. It’s vegetarian, packed with nutrients, and an essential part of the everyday Kerala feast. Whether served with rice, sambar, or as a standalone dish, Kerala Style Karamani Thoran adds the ideal finishing touch to any meal.
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Green Chawli Beans (Yard long beans/Karamani) | 300 grams, chopped |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 8 leaves |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut | 1/4 cup, grated |
| Green Chillies | 2, chopped |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions:
-
Prepare the Coconut Mixture:
In a mixer grinder, combine the grated fresh coconut, green chilies, curry leaves, and salt. Grind them into a coarse mixture. Set aside. This aromatic blend of coconut and spices is what gives the thoran its signature flavor. -
Temper the Spices:
Heat a heavy-bottomed pan or wok over medium heat. Add 1 teaspoon of coconut oil to the pan. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle and release their fragrance. -
Add Curry Leaves:
Immediately after the seeds crackle, add 8 curry leaves to the pan. Let them fry for a few seconds to release their earthy aroma. -
Cook the Yard Beans:
Add the chopped yard-long beans (Karamani) to the pan. Stir-fry them for about 3-4 minutes, ensuring they are well coated with the tempering of mustard, cumin, and curry leaves. -
Incorporate the Coconut Mixture:
Add the coarse coconut mixture to the pan. Stir well to ensure that the beans are evenly coated with the coconut paste. Sprinkle in turmeric powder for that warm golden hue and slightly earthy flavor. -
Stir and Cook:
Continue to cook the beans and coconut mixture over medium heat for about 15-20 minutes. Stir occasionally to ensure even cooking. The yard beans should soften and blend perfectly with the spices and coconut. -
Final Touches:
Taste the dish and adjust salt, if needed. Once done, remove from heat. -
Serve:
Serve the Kerala Style Karamani Thoran warm, alongside a bowl of Mixed Vegetable Sambar, Steamed Rice, and South Indian Papad for a fulfilling Kerala-style meal. This dish can also be enjoyed on its own or with other rice dishes.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 3g
- Sodium: 250mg
Notes:
- Karamani: Yard-long beans (or Karamani) are a common vegetable in Kerala cuisine, known for their long, slender pods and mild flavor. If unavailable, you can substitute them with regular green beans.
- Coconut: Fresh coconut is preferred for this recipe to impart a rich, authentic flavor. However, desiccated coconut can be used in a pinch.
- Adjusting Spice Levels: If you prefer a spicier dish, you can add more green chilies or even a pinch of red chili powder.
Enjoy the authentic Kerala flavors in every bite of this Kerala Style Karamani Thoran, a vibrant and nourishing vegetarian side dish!
