Beans Carrot Thoran

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• Serves: 2 people
• Cooking: 20 minutes
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Thoran is a staple of everyday Kerala lunch/dinner. This bean-carrot thoran is made by stir-frying beans and carrots with shallot, grated coconut, and green chili. What makes thoran truly special is that it is simple, quick to prepare, healthy, and flavorful. Though the recipe is easy to make, the cooking technique enhances the flavor of these basic ingredients which are easily available.

Ingredients

• Carrot - 3/4 Cup
• Green chilies - 2-3 crushed number
• Beans - 1 cut bunch
• Curry Leaves - 1 few
• Salt - To Taste
• Mustard Seed - 1 teaspoon
• Grated coconut - 1/2 Cup
• Cinnamon - 1 small
• Shallot - 2 crushed number
• Turmeric Powder - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon

Directions

1. Cut the beans and carrots, and cook them with salt until tender.
2. Add crushed coconut, green chilies, cumin, and shallots. Mix well.
3. Add turmeric and let it cook with the vegetables.
4. Once the beans and carrots are cooked, add the crushed cinnamon and stir well. Close the lid and let it simmer.
5. In a separate pan, heat oil, add mustard seeds and curry leaves, and mix well.
6. Add this tempering to the cooked vegetables and mix.

Cooking Tips

• The taste of the thoran depends mainly on how you cut the carrots and when you add the coconut.

• The carrots and beans must be diced as small and evenly as possible without being too chunky or fine. I feel they should be about 1/4th inch or so. This will ensure that they cook quickly and without becoming too mushy.

• The veggies should not be overcooked. They should have a bit of crunchiness. When you overcook them, it becomes hard to differentiate between the veggies and the coconut.

• Add half of the grated coconut halfway through cooking, and reserve the other half to mix in right at the end after turning off the heat. This will give the dish both a cooked coconut flavor and the fresh brightness of raw coconut. If possible, use fresh coconuts and not dried ones.

• Do not cook on high heat to speed up. The carrots taste best when cooked on medium heat, which allows them to cook through while the moisture evaporates gradually. The bright color of the vegetables should not be lost. If they are turning dull, it means you have overcooked them.

• Adding the right amount of salt will help bring out the carrot's sweetness.

• Usually, it is tempered with mustard seeds, dried red chilies, and curry leaves. When these ingredients are added to hot coconut oil, it creates the foundation of flavor that makes thoran special.

How to Serve

It pairs well with everything from plain rice to elaborate meals. When served on a daily basis, it is served along with Kerala matta rice or white rice along with mozhu kurry and crunchy fried fares.

The Story Behind Beans Carrot Thoran

This is my idea of the perfect Sunday lunch side dish—simple to make yet nourishing and ever so tasty. I love this recipe so much for its simplicity! It's delicious and requires minimum effort for maximum taste. A sprinkle of salt, stir-fried beans and carrots, grated coconut, shallot, and a pinch of turmeric powder make these vegetarian sides yummy but without an ounce of guilt, as they are healthy, too.

Most homes in Kerala whip up different variations of thoran daily. It's a reliable recipe that you can count on, especially when you are short on time. It utilizes any vegetable combined with coconut and onion.

The green beans, carrot thoran vegan fare will fill your home with a mouthwatering aroma within minutes. What's more, do you want to know the health benefits of thoran? It offers several health benefits due to its ingredients. It is a rich source of protein, fiber, and iron and is generally low in fat, especially when cooked with heart-healthy coconut oil. The addition of grated coconut adds healthy fats, fiber, and minerals like magnesium and potassium.

Pro Tips for Perfect Results

 If possible, select tender carrots for this thoran recipe.

 With regard to beans, choose tender beans which doesn't have much of fibrous ends.

 Use freshly grated coconut if possible.

 The onion should be used in a lower ratio than the vegetables. Excess onion will cause the thoran to release a lot of moisture as it rests.

• While tempering, you can add fennel seeds for a subtle anise flavor that complements the carrot's sweet taste.

Beans Carrot Thoran Variations

Though French beans or string beans are commonly used to make this thoran, you can use any variety of beans, such as runner beans or yardlong beans.

Storing & Reheating Tips

Thorans can be stored in the refrigerator for 3-4 days. If stored in an airtight container and kept at a consistent temperature below 40°F, they stay good for up to a week. Or else, they can be frozen for up to 3 months. Let it cool completely before refrigerating. The best way to reheat it is over the stove rather than in the microwave, as the latter will make it soggy. If you're meal prepping (which I do during busy work weeks), you can freeze portioned thoran in airtight containers for up to a month. Just thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

1. How much water should I add while making thoran?

Add only a small amount of water when cooking the vegetables. When cooking the carrots and beans, make sure to cook at a low heat while keeping the pan covered, as this will help to cook them properly without much water.

2. What is the correct cooking sequence when making mixed vegetable thoran?

Add the hardest vegetables first (in this, beans usually take longer to cook than carrots), and then stir in the softer ones. This ensures that the vegetables are cooked evenly without being mushy. The key is maintaining the right texture, as vegetables should be tender but still have a slight bite, never mushy or watery.

Equipment Needed

Saucepan

Wooden or Silicone Spatula

Mixer Grinder

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