Simple and quick dry curry in a South Indian style
Sides….be it simple or extravagant are to enhance the main dish, complete the flavor profile of a meal or is an accompaniment to the meal for an added texture..they round out the meal.
Bread,particularly garlic flavored, is a great side for soup or pasta, it helps us mop up every last bit of the soup or sauce left in our bowl. Potatoes when cripy become great sides for a soft burger (a veggie burger in our case) or even steamed broccoli or corn with garlic noodles ,the list is endless! Hint : clearly I love garlic!
As a South Indian vegetarian, sides play a huge part in my meal. Rice is our staple food and is considered the main component of any meal. To add more nutrition and fiber to our plate, make it more wholesome and help satiate the hunger we rely on sides. A typical South Indian meal consists of dry curries – Poriyal/Thoran, some sauces – sambar, rasam,buttermilk,etc, gravies like kootu that are made of lentils and veggies, salads like kosambari, coolants like thayir pachadi (south indian raita), spicy pickles for some heat and papad for some crunch….the list can be endless! Imagine the variety like you would in a Thanksgiving meal…..albeit the turkey is the focal point ,the sides make it even better right? Same feeling 😁! Every side is not just flavorful but has a distinct role in balancing the meal and adding value to it.
This beans carrot thoran is an everyday superstar side and one of my favorites. Shredded coconut and a typical south Indian tempering – that is all you need to add.
Note : Do not over cook the veggies. They taste best when they have bite to them, a mild crunch, al dente. Alternatively use chopped cabbage, chayote squash, zucchini, chopped kale, chard, etc.,.
Green beans – a pound
Carrot – 1 or 2 small sized
Shredded coconut – 1/4 cup (use fresh, frozen or desiccated unsweetened)
For tempering :
Coconut oil/neutral oil – 1 teaspoon
Black mustard seeds – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Split Bengal Gram – 1 teaspoon (kadalai paruppu/channa dal)
Dry red chili – 1 (use chili flakes if you like)
Curry leaves – 4 or 5 (optional, but great value addition)
Asafoetida – 1/8 teaspoon (perungayam/hing)
How to :
- Wash the veggies well, remove the stalk ends of the green beans and chop it as small as you want. when dicing the carrots, match them in size to the green beans.
- Throw them into a microwave safe bowl, sprinkle a tablespoon of water, cover with a ceramic plate and cook on high power for 3 to 3.5 minutes. Cook time definitely needs adjustment based on tenderness of beans.
- While the veggies are cooking, place a skillet on medium high heat and once it heats up, add oil of choice (except EVOO).
- once oil heats up, add the mustard seeds. Wait for it to pop, then add cumin seeds, split Bengal gram, wait for the lentil to brown then add asafoetida and curry leaves.
- Once the beans and carrots are cooked to your desired texture, add them to this skillet with needed salt and saute for 30 second for flavors to combine.
- Now add the coconut, mix well and turn off the stove. Ta-dah! All done.
- Serve it with steamed rice and some dal or sambar/rasam.
PS: you can eat it as is in a bowl, we do…simply delicious !
Hope you try this and enjoy it as much as we do, thank you for stopping by!