South Indian Coconut Green Bean Curry

I can’t get enough of the coconut and turmeric in this dish – there is this wonderful nutty aroma that pairs well with the crunchy green beans. The actual name of this dish is “Achingya Thoren.”

This makes about 6 servings.


  • 2-3 sprigs of curry leaves (about 1/8 cup of curry leaves)
  • 3/4 cup of shredded coconut
  • 2 tsp ground cumin
  • 1/4 tsp Madras chili powder (or 1 tsp American chili powder)
  • 1/4 tsp turmeric
  • 3 cloves of garlic, minced
  • 1 tsp mustard seeds
  • 1 tbsp urad dal
  • 2 whole dried hot red chilis
  • 3/4 lb green beans, with the ends cut off, and in 1 inch chunks
  • 1 tsp salt
  • 1/2 cup water


  1. Finely chop about half of the curry leaves and mix in a bowl with the coconut, cumin, chili powder, tumeric, salt, and garlic. Add some water to the mixture so that it sticks together.
  2. Heat the oil in a medium pan and add the mustard seeds. Once they stop popping, add the urad dal.
  3. Once the urad dal turns light brown, add the whole chilis and remaining curry leaves.
  4. After about 30 seconds, add the green beans, salt, and 1/4 cup of water.
  5. Stir the beans often and cook them until they are soft, but still a little crunchy, about 5-7 minutes.
  6. Add the coconut mix and the remaining 1/4 cup of water and cook for 5 minutes more.