Green Peas Carrot Thoran
Green Peas Carrot Thoran is a typical dish from the Kerala cuisine. This quick and easy recipe comes together in about 8-10 minutes making it a flavorful dish that can be prepared on busy weeknights. Simple. Quick. Flavorful.
Ingredients
- 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
Required Equipment
- Measuring spoons this is optional if you can eyeball the ingredients
- Saute Pan with lid or Kadhai with a lid
- Spatula
To Serve
- Steamed or Boiled Rice
Instructions
- 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.
Notes
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). [br]2. You can also add about ½ teaspoon mustard seeds and a few curry leaves along with cumin seeds.[br]3. Instead of whole red chillies, you can also use crushed red chilli flakes. Adjust to your taste.[br]3. I like to serve this with hot steamed basmati or sona masoori rice. This also tastes good with cooked parboiled rice.