March 17, 2014

Carrot Beans Poriyal Recipe | Carrot Beans Thoran Recipe

Carrot Beans Poriyal Recipe
Carrot Beans Poriyal (stir fry) also known as Thoran in Kerala is a very simple side dish that’s served along with rice for lunch. While the poriyal is served as a accompaniment in some wedding lunches in Tamilnadu, the carrot beans thoran finds a place in the Onam Sadhya in neighboring Kerala. This quick and easy stir fry is a medley of flavors and colors that’s light on stomach as well.

Carrot Beans Thoran Recipe
If you are a diabetic or on a diet, make sure to skip the grated coconut and the addition of coconut oil in this recipe and also if you are game, you can finish up this entire cooking process in the microwave itself by just using 1/2 tsp of oil while seasoning.

Carrot and Beans Thoran Recipe

Carrot Beans Thoran (Poriyal) Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Serves: 4
Recipe Cuisine: South Indian  |  Recipe Category: Side Dish

Carrot Beans Poriyal Recipe

Ingredients:

  • Carrot, medium – 2
  • French Beans – 150 gms
  • Onion, medium – 1
  • Mustard seeds – 1 tsp
  • Urad dal – 3/4 tsp
  • Whole dry Red chilies – 3
  • Fresh grated coconut – 3 tbsp
  • Curry leaves – 1 sprig
  • Asafetida – 1 pinch
  • Oil – 2 tsp
  • Coconut oil – 1 tsp (optional)
  • Salt – to taste

Instructions:

  1. Wash carrots and beans. Trim the ends of the carrots and lightly scrape its skin. Chop into fine, small cubes and keep aside.
  2. Trim the ends of beans and remove the strings if any. Chop finely and keep aside. Chop the onions finely.
  3. Place both the carrots and beans in a microwave proof bowl. Close it with a lid leaving a small gap. Microwave for 2 mins at high. Mix after every minute to ensure even cooking. The vegetables should be partly cooked with a crunch to them. You can also do this step on stove top.
  4. Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal, asafetida, curry leaves, whole dry red chilies and sauté till the urad dal becomes golden.
  5. Add onions and sauté over medium flame till the onions becomes translucent.
  6. Add the partly cooked carrot and beans, salt and mix well. Close the pan with a lid and cook for 3 to 4 mins.
  7. Add grated coconut, mix well. Drizzle coconut oil of using on top. Mix well, take off fire.
  8. Keep the pan closed with a lid for 2-3 mins for the coconut oil flavor to get imbibed.
  9. Serve as an accompaniment with steaming  hot rice.
Thoran with Carrot and Beans

Notes:

  1. You can cook the entire dish in coconut oil itself. If you are worried about calories, use regular cooking oil.
  2. Using coconut oil at the end is optional but it imparts an authentic flavor to the dish.
  3. Using fresh coconut gives a nice flavor and aroma.
  4. Make sure that you chop the carrots and beans of equal thickness for even cooking.

10 comments:

  1. i love this a lot! Very colourful presentation..

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  2. Love poriyal....urs look so crunchy and colourful

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  3. This is gorgeous!! I would love to try this!

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  4. Deicious and healthy looking poriyal.
    Deepa

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  5. What a blissful combi ..Radhika..
    The poriyal will literally jump out of the screen..great click...

    I m returning to blogging after two years now.. Do stop by my space when time permits.

    Cheers
    Sandhya

    ReplyDelete
  6. My mom makes the similar way..beautiful clicks..

    ReplyDelete

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