Beans Carrot Poriyal | Beans Carrot Thoran

French Beans Carrot Poriyal | French Beans Carrot Thoran from Tamil Nadu and Kerala
French Beans Carrot Poriyal | French Beans Carrot Thoran

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.

Among other vegetables, you can make this dish with Cabbage, Raw Banana, French Beans, or Beetroot.

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

Serves: 4


  1. French Beans – 200 gms
  2. Carrot – 1 Large
  3. Grated Fresh Coconut – 1/4 Cup
  4. Mustard Seeds – 1 tsp
  5. Udad Dal – 2 tsp
  6. Red Chillies – 2
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tbsp
  9. Water – 1/3 Cup
  10.  Salt to Taste

Method to Make Beans Carrot Poriyal | French Beans Carrot Thoran

  1. Chop the ends off the French beans.
  2. Cut the beans into 1/2″ pieces.
  3. Peel and chop the carrots into 1/2″ cubes.
  4. In a wok or kadhai, heat the oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the udad dal and fry till it is golden brown.
  7. Add the curry leaves and stir-fry for 1 minute.
  8. Add the carrot pieces and stir-fry for a couple of minutes.
  9. Add the beans and mix well.
  10. Add 1/3 cup of water and cover the kadhai with a plate.
  11. Add some water to the top of the plate. This helps the vegetables cook faster.
  12. Stir occasionally and cook covered till the beans and carrot pieces are tender.
  13. Add salt and mix well.
  14. Add grated coconut and mix well.
  15. 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.


  1. Interesting that you think of these as ‘steamed’…when I have attempted a dish like this I first stir-fry/saute them. I’m going to try your way next, I think it would have a fresher taste.

  2. The thoran/poriyal looks delicious and colourful, Aruna. This reminds me of the beans and carrot varai my mother makes. The slight difference is that instead of mustard and urad dhal, my mother adds fennel seeds and onion.

I would love to hear your thoughts and suggestions. Do leave me a comment.