Thoran is the generic word in Kerala cuisine for anything that is sautéed with coconut. You can use any vegetable or a combination of vegetables for this. The commonly seen vegetables and combos are carrot thoran, cabbage thoran, green beans thoran or simply called beans thoran, carrot-beans thoran, cabbage-green peas thoran, raw jackfruit/breadfruit thoran, raw plantain thoran. I have recipes of broccoli – carrot thoran and sprouts thoran up on the blog. This is the third recipe of the thoran variety that I am posting here.
As with any recipe, many homecooks have different recipes for thoran. It is roughly the same, but there are some subtle differences there. Even the thorans I make, I have learnt from my mom, my aunts, neighbours, friends and my mom-in-law. So, I have the several tweaks that I know and I combine a few here and there and the recipe for that day is purely dictated by my mood.
- Green Beans, chopped - 1 cup
- Coconut Oil - 1 tbsp
- Black Mustard Seeds - 1/2 tsp
- Curry leaves - 8-10
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Grated Coconut - 1/4 cup
- Green chillies - 2
- Heat the oil in a heavy bottomed pan.
- Throw in the mustard seeds and let them splutter. Add the curry leaves at this time.
- Reduce the heat to low and add the beans and turmeric powder and give it a quick stir.
- Close the pan and let the beans cook in the low heat.
- Pulse the coconut and green chillies in a food processor (I use the small jar of the Indian mixer)
- Once the green beans are tender, add the coconut mixture to it. Add salt and mix well.
- Serve with rice or rotis.
- Sprinkle a little water to the pan and close it so there is some moisture to cook the beans, if you want it.