Achinga Payar Thoran refers to a no onion no garlic stir fry with long yard beans, tempered with coconut. Usually served with Rice + Sambhar or Rasam
Achinga payar thoran or long yard beans stir fry is something I learnt from my blogger friend Seema’s blog. Although we made kootu / sambhar / curry with this, this kerala style thoran is something we have relished many times now.
Seema’s blog is a treasure trove of both traditional and exotic dishes like black carrot salad, pomelo salad and the like. Today’s thoran or onion-garlic free stir fry is a simple side dish that tastes best with rice n sambhar / rasam. I have served it with my jeera milagu Rasam today and the combo is soothing and satiating all at once.
Other no onion no garlic stir fries on the blog that may interest you ..
Prep time - 10 mins, cook time - 8 mins, serves - 3
Long yard beans. Pic source - Google
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What you need for the Thoran
- 200 grams Long yard beans (chowli / achinga payar/ alasandhe/ chinese beans )
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 dry red chilli (broken)
- ½ teaspoon urad dal
- 3 tablespoon grated coconut (fresh / frozen)
- ½ teaspoon salt
- ¼ teaspoon asafoetida (skip for GF)
How to make the Thoran
- Trim the edges off the beans.
- Cut into ¼ cm pieces or as finely as you need
- In a pan, heat oil
- Splutter the mustard seeds, dry chilly, urad dal and asafoetida
- Once the dal turns golden brown, add the chopped beans, sauté for 1 min
- Add salt and sprinkle 3-4 tablespoon water.
- Cook covered for 7-8 mins , stirring occasionally, or until cooked
- Check for salt once more
- Finish with grated coconut and serve with rice and sambhar (or rice & rasam)
Achinga Payar Thoran | Alasandhe Palya | Long yard beans stir fry
Equipment
- saute pan
- Knife and Cutting Board
Ingredients
- 200 grams long yard beans chowli / achinga payar/ alasandhe
- 1 teaspoon Coconut oil
- ½ teaspoon Mustard Seeds
- 1 Dry Red Chillies broken
- ½ teaspoon split black gram urad dal
- 3 tablespoon Grated coconut fresh / frozen
- ½ teaspoon salt
- ¼ teaspoon Asafoetida Hing, skip for GF
Instructions
- Trim the edges of the beans.
- Cut into ¼ cm pieces or as finely as you need
- In a pan, heat oil
- Splutter the mustard seeds, dry chilly, urad dal and asafoetida
- Once the dal turns golden brown, add the chopped beans, sauté for 1 min
- Add salt and sprinkle 3-4 tablespoon water.
- Cook covered for 7-8 mins , stirring occasionally, or until cooked
- Check for salt once more
- Finish with grated coconut and serve with rice and sambhar (or rice & rasam)
Preethi Prasad says
Alsandhe palya is one of my hot favourite Kalyani. With freshly grated coconut it tastes so yummy . Simple and nutritious.
Kalyani says
absolutely Preethi. coconut makes it so yummy
Seema says
Achinga payar thoran is my personal favourite. The stirfry is always fantastic like the meal you have put together.
Kalyani says
thanks for the inspo, Seema ❤️
Priya Vj says
Yum yum yum !! I enjoy coconut based curry with Sambar sadham and payar thoran is out of the world, the mild sweetness of the achinga payar pairs well with tangy sambar ..
Kalyani says
thanks, we love it with sambhar too