Tangerine's Kitchen: Beans and Carrot thoran

Monday, November 22, 2010

Beans and Carrot thoran

My fingers ache to publish a post as regular as it was a year ago. I want it to happen too but it still remains irregular.. very irregular at that. When comes to food I like, a lot of cuisines interest me, but I always find comfort in the food the cuisine of Kerala. Guess the malayalee roots play a part here. Although Kerala cuisine is known for the important role spices and coconut oil play, what I have for you today is a simple stir fry that can me made in a very short time. Living all my life out of the specific region has given me a greater fascination for the food I guess. Anyway coming to the recipe, this stir fry or rather thoran as known in the local language, Malayalam, it comprises of green beans and carrots. There's coconut and more in it too. So read on for the recipe.

What you need are

Chopped carrot and beans- 500g

Grated coconut-1 C

Green Chillies-2

Garlic-2cloves
Turmeric Powder-1/2t
Shallots-5 to 7 sliced thinly
Mustard Seeds-1/2t
Curry leaves-1 Sprig

Grind coconut, green chillies, garlic and turmeric powder to a coarse paste. In a pan, heat 1 T of oil, preferably coconut oil. Splutter the mustard seeds and add in the sliced shallots. When they turn soft, add in the beans, carrot and the coconut paste. Do not stir continously and do not add water. Cover and cook and stir occassionally. When done, add curry leaves and salt.

Ideally, serve with rice and kachiya moru (buttermilk that is seasoned with spices).