Beans thoran recipe: 60 photos
Beans Thoran Recipe » Dassanas Veg Recipes
The Perfect Beans Thoran Recipe | Kerala Style
Beans Thoran Recipe
FAQ
Thoran (Malayalam: തോരൻ, pronounced [t̪oːɾan]; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.
I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.
Set a steamer basket in a medium to a large saucepan filled with 1 to 2 inches of water. Put the green beans in the steamer basket. Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on how tender or crisp you like them.
Bringing a large pot of water to a rolling boil. Add a big pinch of salt, then add 1 lb. trimmed green beans to the pot and cook until crisp-tender, about 5–7 minutes. (If using haricots verts, cook for 3–5 minutes).
Thoran can be made with any vegetable (that matches with coconut) and is a must in Kerala Sadya. It's simple, quick to make and goes well with the Parippu Curry and Theeyal. The two main difference between thoran and poriyal are the amount of coconut and way of preparation.