Rinse the split green beans and drain well.

Combine the green beans, water, turmeric powder and salt in a pan. Bring to the boil and cook until the beans are soft and can be mashed.

Grind together the grated coconut, garlic and cumin until quite smooth.

Mash the cooked beans lightly. Add the ground coconut mixture and cook for 5 minutes until the curry is thick. Adjust salt and remove from heat.

For tempering: heat ghee in a separate pan. Add mustard seeds and dried chilli and fry until the mustard seeds burst. Add curry leaves and onion and fry until golden brown.

Pour the tempered oil into the parippu and stir to mix.