Summer heat always makes me want to eat light food. In such a season, poriyal (as it is called in Tamil Nadu) or thoran (as it is called in Kerala) is what I want to eat. Poriyal or Thoran essentially consists of steamed vegetables garnished with grated coconut.
While I make French Beans Poriyal often, I occasionally add carrots to it. The sweetness of the carrot adds another dimension to this simple curry.
How to Make French Beans Carrot Poriyal | French Beans Carrot Thoran
Time: 45 Minutes
- French Beans – 200 gms
- Carrot – 1 Large
- Grated Fresh Coconut – 1/4 Cup
- Mustard Seeds – 1 tsp
- Udad Dal – 2 tsp
- Red Chillies – 2
- Curry Leaves – 4 to 6
- Oil – 1 tbsp
- Water – 1/3 Cup
- Salt to Taste
Method to Make Beans Carrot Poriyal | French Beans Carrot Thoran
- Chop the ends off the French beans.
- Cut the beans into 1/2″ pieces.
- Peel and chop the carrots into 1/2″ cubes.
- In a wok or kadhai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till it is golden brown.
- Add the curry leaves and stir-fry for 1 minute.
- Add the carrot pieces and stir-fry for a couple of minutes.
- Add the beans and mix well.
- Add 1/3 cup of water and cover the kadhai with a plate.
- Add some water to the top of the plate. This helps the vegetables cook faster.
- Stir occasionally and cook covered till the beans and carrot pieces are tender.
- Add salt and mix well.
- Add grated coconut and mix well.
- Serve the Beans Carrot Thoran warm with sambar rice or curd rice.
- Try to use coconut oil for tempering to another flavour to this mild dish.
- I often eat Beans Carrot Thoran as a salad.