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Saturday, 2 September 2017

Beans Thoran - Kerala Style


       
          Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. But today I would like to share my version of a Beans Thoran. It is almost similar to beans poriyal from Tamilnadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check for a step by step method with photos to prepare it.











  • 250-300 gms, beans, chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. chana dal
  • 1 tsp. urad dal
  • 1 sprig curry leaves
  • 2-3 green chilies
  • 1 dry red chili
  • 1 onion, chopped
  • salt to taste
  • pinch of turmeric powder
  • 1/2 cup fresh grated coconut
  • 2 garlic cloves
  • 2 tbsp. coriander leaves (opt)









          Grind the coconut along with the garlic and keep aside. Heat oil in a pan and temper with mustard seeds and dry red chili. 

          After it stops spluttering, add the chana dal and urad dal. Saute for a few seconds. Then add the curry leaves, green chilies and onion. Fry till the onion turns translucent.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till done. Sprinkle water at intervals if required.

          When the beans turns soft, switch off the flame. Add the ground coconut and coriander leaves. 

          Toss well and serve as a side dish with plain steamed rice, jeera rice, curd-rice, sambar-rice or just plain chapatti.





                  Grind the coconut along with the garlic and keep aside. Heat oil in a pan and
                  temper with mustard seeds and dry red chili. 



                   After it stops spluttering, add chana dal & urad dal. Saute for a few seconds. 



                  Then add the curry leaves, green chilies and onion. Fry till the onion turns 
                   translucent.





                    Now add the beans, salt and turmeric powder. Mix well and cook, covered 
                    on a low flame till done. Sprinkle water at intervals if required.



                 When done, switch off the flame. Add the ground coconut & coriander leaves. 



                   Serve as a side dish with plain steamed rice, jeera rice, curd-rice, sambar-rice
                   or just plain chapatti.












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