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South Indian cuisine: Keralan beans Thoran

A thoran is a South Indian vegetable dish in which the vegetables is fried in oil with grated coconut and South Indian spices. It tastes particularly good together with a lentil dish, with rice or Indian flatbread.

The preparation is uncomplicated and fast!

I myself have been taught the dish in Kerala. Instead of the beans, you can also use peas, beetroot or okraschoten.

Especially important are the black mustard seeds, as well as fresh green curry leaves. Only in this way does the dish get its own special taste.

Ingredients for 4 people:

3 tablespoons oil (if possible coconut oil, no olive oil!)

1 teaspoon mustord seeds

5 curry leaves

2 medium onions, diced

500 grams green beans, cut into small pieces

1-2 teaspoons salt

50 ml water

For the paste:

100 grams grated coconut (fresh if possible)

2 -3 cloves garlic

1 small onion

1 teaspoon ground turmeric

1 teaspoon cumin seeds

1 green chilli pepper


Heat the oil in the wok. Now add the mustard seeds and curry leaves to the hot oil. – Be careful!.

As soon as the mustard seeds in the oil start to “dance”, quickly add the diced onions. Constantly stirring, let the onions become glassy and then add the chopped beans with the salt and mix all the ingredients well together. Add the water and let the beans cook for 5-10 minutes – every now and then the vegetables should be stirred.

Meanwhile, put the ingredients for the paste (grated coconut, turmeric, cumin, garlic, small onion, chilli pepper) in a blender and make a paste.

Add this paste to the beans. Continue to cook for 5-10 minutes whilestirring. Done!