Carrot Beans Thoran Recipe – Sharmis Passions

Carrot Beans Thoran is a simple side dish from Kerala. It’s a light, healthy and comforting recipe. This is made with carrots and beans, coconut, onion, and spices. It’s has less spice and both kids and elders can enjoy it. It’s one of those easy dishes that can be made with little effort.

This goes well with rice and sambar or even with chapati. It’s a bit different from regular poriyal because of the coconut and gentle spices. The dish has a mild sweetness and nice texture. It’s also quick to make, so good for busy weekdays and feels light but satisfying at the same time.

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About Carrot Beans Thoran

Carrot Beans Thoran is a traditional Kerala stir fry. The veggies cook soft but not mushy. The coconut and the tempering in this recipe gives a nice aroma and makes this tasty and special. It is very healthy and a good alternate choice of side to the regular poriyal and varuval. 

This recipe is made with chopped carrots and beans, they cook evenly and soak up the flavors. You can also add green chilli if you want little spice. It’s a simple but full of taste, real comfort food from South India. Even kids who usually avoid veggies likes it because of the coconut taste.

You can also make variations by adding ginger or using only carrots or only beans. You can make coconut paste coarse or fine, it depends what you like. The red chilli in tempering gives little heat but not too much. This can be enjoyed in different ways with the same basic recipe.

Carrot beans thoran is a kerala style stir fry with the combination of carrot and beans. A quick and easy Kerala special side dish for rice with coconut oil flavor, tastes soo good. I usually make this on weekdays as a light side for lunch. Sometimes I use leftover veggies from fridge. The coconut always makes it feel little special.

Carrot Beans Thoran Video

Carrot Beans Thoran Ingredients

• Carrots – I have used finely chopped carrots. You can even grate them and add into the recipe. Use fresh carrots and remove the peel for best taste.
• Beans – I have used finely chopped beans. I usually use french beans, they cook evenly and stay bright green. You can skip or add more based on what you have.
• Small onions – I have used small onions for that sweetness and body to the dish. You can skip if you want, but I feel thoran tastes better with them.
• Coconut oil – I always use coconut oil for tempering, it gives that authentic Kerala taste. You can use any oil, but I feel coconut oil as best for this recipe.
• Tempering – I have used mustard seeds, a little urad dal, red chilli, and fresh curry leaves. They make this thoran smell aromatic and taste authentic.
• Coconut paste – I used fresh coconut ground with green chilli, cumin and a pinch of turmeric. It gives thoran color, little spice and lots of flavor.

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How to make Carrot Beans Thoran Step by Step

1.To a mixer jar add ½ cup coconut, ½ teaspoon cumin seeds, 1 green chili and ⅛ teaspoon turmeric powder.

2.Grind it coarsely without adding water and set aside.

3.To a pan add 1 tablespoon coconut oil heat it up- add ½ teaspoon mustard seeds let it crackle add ¼ teaspoon urad dal, few curry leaves and 1 red chili.

4.Let it splutter then add 5 small onion chopped.

5.Saute till transparent.

6.Add ½ cup chopped carrot, ½ cup chopped beans and salt to taste.

7.Saute well for 2 minutes.

8.Cook covered for few minutes.

9.Check if carrot and beans is cooked.

10.Now add coconut mixture.

11.Mix it well.

12.Cook until raw smell leaves.

13.Switch off.

Carrot beans thoran is ready!

Expert Tips

• Grind coconut – I have used coarse coconut for texture, it gives little bites of coconut in thoran which I really like. You can grind it fine if you prefer smooth.
• Cooking – Cover and cook on low heat, it helps carrots and beans soften without losing their bright color.
• Adjust spice – I have used one small green chilli for spice. You can adjust it according to your preference based on your taste.
• Tempering matters – I never skip mustard seeds, urad dal, red chilli, and curry leaves. I have used them every time, they really lift the aroma and taste of thoran.
• Leftovers storage – I usually store leftover thoran in fridge for a day. Reheat gently on low flame or microwave, you don’t want to overcook the veggies again.

Serving and Storage

You can serve this with hot steamed rice and some sambar if you like the traditional Kerala touch. It also goes well with chapati too, or even just as a side with dal. Store leftover in a airtight box and keep it in the fridge. It stays okay for one or two days.

FAQS

1.Can I skip coconut?

Yes, you can skip coconut, but it does add nice texture and flavor. I usually keep it.

2.Can I make this in advance?

Yes, it stores well for a day in the fridge. Just reheat gently before serving.

3.Can I use frozen vegetables?

You can, no problem but fresh usually tastes better and has a nicer bite.

4.Can I add other vegetables?

Sure. Try cabbage or peas. The flavor changes a bit but it still comes out good.

5.Is this spicy?

Not really, it’s mild. You can add more green chilli if you want it spicier.

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