Beans Carrot Thoran is a vegetarian stir fry recipe with french beans or green beans and carrot from Kerala Cuisine. It is served as side dish for Sadya meals during Vishu and Onam festival.
Thoran is Kerala Style Stir Fry with vegetables with coconut and cumin. Beetroot Thoran and Idichakka Thoran (tender jackfruit) are staple at home. Since this is a Palakkad style preparation, the recipe is free from Onion (shallots) or Garlic.
Thoran is a part of traditional Sadya meal which consists of 24-25 items. You can pack this sabzi or stir-fry veg for lunch box with roti, chapati or plain paratha.
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Ingredients
French Beans (Green Beans) and Carrot - You can steam vegetables or pressure cook. Steaming retains crunch and color. I prefer this method of cooking.
You can make thoran with either of the vegetables and it would still work. I love adding carrot with beans because of the sweetness it lends.
Bonus - Contrasting colors of the vegetables on a plate looks quite appealing.
Use fresh or Frozen coconut - If using frozen, thaw completely before mincing with chilies and cumin.
Coconut Oil - Authentic and traditional Kerala recipes call for coconut oil. Substitute with olive oil, sesame oil, avocado oil etc.
Adjust the quantity of green chilies and red chilies as per your liking. You can choose to omit chilies if you find it too spicy.
How to make Kerala Style Beans Carrot Thoran Recipe
Rinse, string green beans (french beans), finely chop and add to a bowl.
Rinse, peel the carrots, cut the top and ends, finely chop. Combine with finely chopped green beans.
Steam or Pressure cook beans, carrot with salt and turmeric. Keep aside.
In a chutney jar, mince or coarsely grind 1/2 cup of coconut, cumin seeds and green chilies.
Heat a pan, add coconut oil, mustard seeds, urad dal and whole red chilies. After mustard crackles, add curry leaves. Note - Be careful, it will splutter.
To this, add cooked beans and carrot. Cook it until the moisture evaporates.
Next add the minced coconut-cumin-green chili mixture to the stir fry. Mix well and switch off the flame.
Serving Suggestions
Serve Beans Carrot thoran as side with rice and Sambar, Mambazha Pulissery (Mango) or Mor Kuzhambu.
Pack it in lunch box with chapati or dal-rice. It makes an easy weekday stir fry dish.
Storage / Leftovers
Beans Carrot Thoran stays fresh for 24-48 hours. You can re-heat in a microwave.
Since the recipe uses fresh coconut, try to consume it quickly.
More Kerala Cuisine recipes to try
Mathanga Erissery (Pumpkin and Red Cow Peas Curry)
Aviyal (Mixed Vegetables)
Puli Inji (traditional Sadya Pickle)
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Beans Carrot Thoran recipe (Kerala Style Stir Fry)
Equipment
- Pressure Cooker / Steamer / Instant Pot
- Mixer Grinder
Ingredients
- ¼ kg Green Beans / French Beans
- ¼ kg Carrots
- ½ teaspoon Turmeric Powder
- 1 tablespoon Coconut Oil
- ½ cup Grated coconut
- ½ teaspoon Jeera or Cumin Seeds
- 2-3 Green chillies
- ½ teaspoon Mustard Seeds, Kadagu or Rai
- ½ teaspoon Urad Dal or Split Skinless Black Gram
- 1-2 Whole dry Red chilies
- Sprigs of curry leaves
- Salt to taste
Instructions
- Rinse, string green beans (french beans), finely chop and add to a bowl.
- Rinse, peel the carrots, cut the top and ends, finely chop. Combine with finely chopped green beans.
- Steam or Pressure cook beans, carrot with salt and turmeric. Keep aside.
- In a chutney jar, mince or coarsely grind 1/2 cup of coconut, cumin seeds and green chilies.
- Heat a pan, add coconut oil, mustard seeds, urad dal and whole red chilies. After mustard crackles, add curry leaves. Note - Be careful, it will splutter.
- To this, add cooked beans and carrot. Cook it until the moisture evaporates.
- Next add the minced coconut-cumin-green chili mixture to the stir fry. Mix well and switch off the flame.
Notes
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Vidya Narayan