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Mixed Vegetable Thoran Recipe | Carrot Beans Cabbage Thoran | Kerala Mixed Vegetable Thoran With Cabbage, Carrots and Beans | How To Make Kerala Thoran


Mixed Vegetable Thoran With Carrot, cabbage and 

Mixed vegetable thoran or Simple Kerala Side dish with cabbage, carrot and beans with step by step photos 

Thoran or Mixed vegetable thoran is a moderately spicy mix of single or different types of vegetables, coconut and some commonly used spices. In each and every Kerala house, you will find one or another type of thoran.  A few of them, I have recreated and shared with you already. Please take a look. Depending on the vegetable we choose, the method of cooking also varies.

  1. Achinga thoran
  2. vazhakoombu thoran
  3. kothamara thoran
  4. Pappadam thoran
  5. Muringayila kadala parippu thoran
Despite of the recipes listed above, there are so many different thoran recipes you can find in Kerala. These stir fries are very easy to prepare. Today, I am sharing one of the most commonly made mixed vegetable thoran. This recipe uses only three vegetables.  When there is left over veggies in my pantry, I make either avial or this kind of  mixed vegetable thoran.

There a few key points to be noted while making a thoran. Let us discuss some 

    • The veggies should not be overcooked and there should be some crunchiness left after finishing the cooking process. 
    • The amount of coconut and spices used should not overpower the flavor and taste of the vegetables.
    •  Also make sure the veggies are evenly cooked, if the veggies have different cooking points, then cook each of them separately.
    • Thoran is a dry dish, so if possible, never cook the veggies in water. Try to sauté in cooking oil over low flame.


Keep all the above mentioned points while making thoran and let us go the recipe now.

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Carrot Beans Cabbage Thoran | How to make Kerala Style Mixed vegetabale thoran with Carrrot, Beans and Cabbage| Easy Kerala Style Mixed vegetable Thoran With three Ingredients



Kerala Style Mixed Vegetable Stir Fry

Preparation time: 10 minutes | Cooking time: 12 minutes| Total time:22 minutes
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Ingredients

    • 1/4 of a medium cabbage julienne
    • 2 small carrots, peeled and grated
    • 5 to 6 French beans, thinly sliced
    • 1/2 tsp mustard seeds
    • 1 spring curry leaves
    • 1 dried red chilies
    • 2 to 3 tbsp coconut oil
    • Salt to taste
    • Water (optional)
To Grind
  • 3/4 cup coconut grated
  • 3 to 4 green chilies
  • 4 to 5 shallots
  • 1/4 tsp cumin seeds
  • 1/4 tsp turmeric powder

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How To Make Carrot Cabbage Beans Thoran

  1. Making Thoran is quite easy. Heat a kadai over high heat. When pan turns hot, reduce the flame to medium and pour coconut oil. Wait for a few seconds and put the mustard seeds. Let it crackle.

  2. When the crackling stops, you can put the dried red chilies and curry leaves. Sauté and wait till the crackling stops.


  3. Then put chopped French Beans. French beans are comparatively thicker than the other two vegetables. So will take more time to cook.

  4. Sauté for a few minutes over low or medium flame till the beans half cooked.

  5. Add carrots, cabbage and salt to taste. Give a nice mix.

  6. Cover and cook for three to four minutes over low flame till the veggies are done. You can sprinkle a few drops of water to keep the veggies moist.

  7. Meanwhile, take shallots, green chilies and cumin seeds in a mixer grinder.

  8. Crush coarsely by pressing the pulse button of your mixer grinder. 

  9. Then add coconut and turmeric powder. You can use half quarters to one cup coconut, adjust to your taste. Crush again and keep aside.

  10. Meanwhile, the vegetables will be nicely cooked and ready. Check whether any stock left . If yes, wait till the extra moisture evaporates fully. 

  11. Then only add the crushed coconut spice mix. 

  12.  Mix well and Put one spring curry leaves. (Use of curry leaves at this stage is optional, but it will give extra flavor.)


  13. Cook covered for next two to three minutes till the raw smell of the spices and coconut disappears. 

  14. Enjoy.

Happy cooking 
Anju      







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