Carrot Beans Thoran is a vibrant South Indian stir-fry combining the crunch of fresh beans and sweetness of carrots with a delicate coconut finish. This quick, wholesome dish is a staple side for everyday lunches and grand festive feasts alike, especially in Tamil and Kerala homes. It shines with minimal spices and can easily fit into a no-onion, no-garlic satvik menu, pairing beautifully with dal rice, rasam, or even fluffy chapatis. The gentle tempering of mustard, curry leaves, and lentils provides an unmistakable southern aroma, while the final touch of coconut brings a natural, nutty sweetness that ties everything together.
This thoran is incredibly easy to adapt – swap in whatever vegetables you have on hand, or keep it classic with the carrot-beans duo. The key is to cook the vegetables just enough so they retain their colour and bite, making each mouthful fresh and lively. Whether you want a quick, nutritious addition to your meal or need a reliable side for festive occasions, Carrot Beans Thoran is a fuss-free, flavour-packed answer.
Carrot Beans Thoran: South Indian Coconut Stir-Fry
Print RecipeIngredients
- 4 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Few curry leaves
- 2 dried red chillies
- ½ onion, finely chopped
- 2 green chillies, slit
- 2 cups carrots, finely chopped
- 2 cups beans, finely chopped
- ½ tsp turmeric powder
- 1 tsp salt
- ¼ cup water
- ½ cup grated coconut
Instructions
Heat oil in a large pan or kadai and add mustard seeds, urad dal, chana dal, curry leaves, and dried red chillies for tempering.
Once the mustard pops and dals begin to turn golden, toss in the chopped onion and green chillies. Sauté until the onion softens slightly.
Mix in the chopped carrots and beans along with turmeric and salt. Stir thoroughly to coat the veggies with spices.
Sauté for a couple of minutes, then sprinkle in the water. Cover the pan and let cook on medium heat for about 15 minutes until vegetables are tender but still hold their shape.
Remove the lid and add the freshly grated coconut. Give everything a good mix and cook for another minute.
Serve the warm thoran as a side with rice, dal, rasam, or rotis.
Notes
Tips:
Use a medley of any seasonal vegetables in place of carrots and beans for variety., Cook the vegetables just enough to keep a slight crunch; avoid overcooking for best texture., For a satvik version, simply skip the onions without losing out on flavour., Increase or decrease chillies based on your heat preference., Fresh coconut gives the best taste, but frozen grated coconut works in a pinch.
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