We all eat and it would be a sad waste of opportunity if we eat badly.
- Anna Tomas
Happy New Year!!!
This being my first post of the new year, I wanted it to be something special. I had imagined it would be a dessert; something sweet to usher in the new year.
Instead, I am blogging about a simple dish that is very close to my heart. And I am glad I decided to post about this simple Green Peas Carrot Thoran. I have promised myself that this year I would try and serve more healthy dishes to my family. This dish aptly fits the "healthy dish" criteria. Talking about resolutions, what is your resolution? Are you still sticking to it? I hope you are. If your resolution is to eat healthy, this is a dish that you must try.
There are mainly two ways of making stir frys in the Kerala cuisine - Thoran and Mezhukkupuratti. As per my understanding, thoran is a stir fry garnished with coconut. In Mezhukkupuratti, the vegetables are simmered and cooked in oil. My mom-in-law makes a killer mezhukkupurratti with long green beans and potatoes. That is one of my favorite mezhukkupuratti she makes. I have tried to make it many times, but have not yet mastered that special touch, which makes her dishes breathtakingly yummy. 🙂 I have not given up yet. 🙂
Green peas carrot thoran, a simple stir fry, uses very little oil in its preparation. There are no strong flavors used, so you can actually taste the vegetables used. I spice up the dish with chilli flakes & cumin and grated coconut adds an exotic touch to this simple dish.
- 1 teaspoon Oil
- ½ teaspoon Jeera/Cumin Seeds
- 1-2 Whole Red Chillies; crushed
- ⅛ teaspoon Hing/Asafoetida
- 12 oz (340 gm) Green Peas Carrot Mix (See Recipe Notes)
- ¼ teaspoon Haldi/Turmeric Powder
- Salt to taste
- 1-2 tablespoon Grated Coconut (fresh is the best, but you may also use the dried desiccated unsweetened coconut)
- Measuring spoons (this is optional if you can eyeball the ingredients)
- Saute Pan with lid or Kadhai with a lid
- Steamed or Boiled Rice
- Heat oil in the saute pan over medium high heat.
- Add cumin seeds and when they splutter, reduce the heat to low.
- Once you reduce the heat, add the crushed red chillies and asafoetida powder. Saute for a couple of seconds.
- Mix in the green peas and carrot mix, salt and turmeric powder. Mix gently with the spatula.
- Sprinkle 2-3 tablespoon water (or as required) and increase the heat to medium high. Cover with a lid and simmer for about 7-8 minutes or till well cooked. Make sure the water is absorbed completely.
- Sprinkle grated coconut for garnish.
- Serve hot as an accompaniment to cooked rice.
1. I find green peas carrot mix in the "frozen vegetables" aisle in the US grocery stores. This dish tastes best when made with tender green peas (fresh or frozen).
2. You can also add about ½ teaspoon mustard seeds and a few curry leaves along with cumin seeds.
3. Instead of whole red chillies, you can also use crushed red chilli flakes. Adjust to your taste.
3. I like to serve this with hot steamed basmati or sona masoori rice. This also tastes good with cooked parboiled rice.
More Dishes From The Kerala Cuisine
If you are new to Kerala cuisine, here is quick round up for you - a few of my family favorites - all in one place.