Name: Stir Fried Dry Red Beans |Adzuki Beans Stir Fry | Unakka Payar Thoran | Vanpayar Thoran
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp oil; ½ tsp mustard seeds; 1 large shallot, finely chopped; A sprig of curry leaves; 1 ½ cups red dried beans or adzuki beans, soaked for 6-7 hours; 1 cup grated coconut; 1 tsp minced garlic; 2-3 small green chilies; ½ tsp ground turmeric; Water; Salt to taste; Green chilies, sliced, to garnish (optional)

How do you define ‘good food’? For some, it could be a meal made with the freshest produce, while others narrows it down to just one word, ‘healthy’. Whatever your definition is, enjoying a good meal with the family at the end of the day is the best part of cooking. Don’t you agree?

If you’re after healthy food, let me tell you, this stir fried beans definitely fits that category. This awesome looking dried beans dish is tossed with plenty of coconut and spices. Although it’s a side dish, you can enjoy it anyway you like – as a warm salad, healthy snack, or in a wrap. Amazing, right? Why don’t you give it a go?

More Stir Fry Recipes:

Yield: 4-5

Stir Fried Dry Red Beans |Adzuki Beans Stir Fry | Unakka Payar Thoran | Vanpayar Thoran

Adzuki beans or red beans stir fried in spiced coconut mixture. A perfect side dish for rice.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 ½ cups red dried beans or adzuki beans, soaked for 6-7 hours
1 cup grated coconut
1 tsp minced garlic
2-3 small green chilies
½ tsp ground turmeric
Water
Salt to taste
Green chilies, sliced, to garnish (optional)

Tempered Spices

1 tbsp oil
½ tsp mustard seeds
1 large shallot, finely chopped
A sprig of curry leaves

Instructions

When soaked, beans will double in size and cooks really quickly. Drain and rinse soaked dried beans. Set aside.
Place grated coconut, garlic, and green chilies (if using) in the bowl of a food processor. Process until smooth. Set aside.
Place dried beans, ground coconut mixture, and ground turmeric in a large pan. Add enough water to cook beans. (Don’t be tempted to add too much water. The beans will over cook and turn mushy. Start with ½ cup water, and add more later if necessary)
Cook, covered, for 6-10 minutes. When done, remove from heat. Set aside.
Meanwhile, heat oil in another pan, and splutter mustard seeds. Add shallots and curry leaves. Saute until shallots turn brown. Remove from heat. Add tempered spices to cooked beans. Mix well. Serve hot.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 256Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 120mgCarbohydrates 42gFiber 9gSugar 15gProtein 9g

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Comments

The Champa Tree says

May 15, 2015 at 7:05 pm

Looks yumm..Is it spicy?

- Nish Kitchen says
  
  May 15, 2015 at 11:22 pm
  
  Green chillies are the only spicy ingredient used in this recipe. You can omit them if you don’t like them. 🙂
  
  - The Champa Tree says
    
    May 16, 2015 at 12:06 am
    
    Cool! Thanks 🙂
    
julie says

May 20, 2015 at 11:56 am

I usually don’t make this alone and add vanpayar when making papaya thoran or vazhakoombu thoran ..this looks healthy and delish too 🙂

- Nish Kitchen says
  
  May 20, 2015 at 1:17 pm
  
  I’ve never tried red beans with papaya. So it’s going straight to my ‘recipes to try’ list. Thanks Julie 🙂
  
Shishu life says

July 6, 2020 at 5:42 pm

one of my fav dish , even my husband love this and the rajma 😀