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Quick Beans & Carrots Stir Fry with Toasted Coconut (Carrot and Beans Thoran)

Quick Beans & Carrots Stir Fry with Toasted Coconut (Carrot and Beans Thoran)

You know that moment where you head to the fridge for a deliciously nutritious meal and you end up staring into the depths of the fridge wondering whether a cold glass of water would instead count as a meal...? Side note: is it just me or do you end up opening the fridge more times than you take food out....?! In this case, there actually wasn't any food to take out so...

Anyway, I needed something quick, easy and flavourful - not a sad little salad that makes me question wanting to eat healthier (sorry salads, nothing against you, my palate's just gotten used to them spices <3). So, I grabbed what I could from the veggie tray and figured I'd make something plus vite since I was already hungry, verging on hangry. As it happens, there was also a bag of carrots just waiting to be eaten so I decided not to let it feel left out ;)

Quick Beans & Carrots Stir Fry with Toasted Coconut (Carrot and Beans Thoran)

So, I busted out my Valliammachi's (Paternal Grandma) recipe (or what I could remember of it). Back in Kerala my grandma's known as the perfect host - people would just pop in for lunch and she'd have a veritable feast prepared. The table was never laden with just rice and a side dish; the table would be laden with at least two to three vegetable dishes, two curry dishes (because "how can you have dry rice?!"), a non veg dish, rice (Kerala red rice) and, more often than not, papadam, seasonal pickle and chammanthi (coconuts toasted with spices). I'm happy to say this is a tradition she's continued as much as possible (do I feel spoilt when I go back to Kerala? Maybe a little :P ).

This recipe, while not a staple at Valliammachi's (each day practically features a different vegetable!), is one of the easiest dishes that can be recreated because of the minimal number of steps required to make it. A taste of Kerala in my kitchen within 30 minutes? Winning!



1. In a pan, heat the oil and add the mustard seeds till they crackle. Then, add curry leaves and onions. Saute till translucent, then add turmeric powder. Saute till lightly golden brown.

2. Blend chilli and garlic in blender. Then, add coconut and lightly blend till the mixture has been mixed well together (don't grind). Add this mixture to the pan and saute till all the spices are introduced.

3. Add the chopped beans, grated carrots and enough salt to the pan, mix well. Add 1 tbsp of water and cover the pan. Cook on low flame for 5-10 minutes (stir in between to prevent burning).

4. Serve with rice and enjoy!

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