Serves: 4 Ready in: Under 15 Mins Author and chef Anjula Devi shares her delicious recipe for thoran, which is perfect for summer. Traditionally served in Kerala, thoran is like a dry curry that’s typically served as a side dish, perhaps alongside a bowl of steamed rice. It uses fresh vegetables that are lightly stir-fried with fragrant spices like turmeric, cumin seeds, black mustard seeds and chilli. 1 tbsp coconut oil View article on magazine here
Anjula’s Cabbage, Carrot and Green Bean Thoran as featured in Veggie Magazine
INGREDIENTS:
1 tsp black mustard seeds
8 fresh curry leaves
3 fresh green chillies, slit lengthways
8g ginger, grated
4 spring onions, sliced lengthways
½ tsp ground turmeric
½ tsp ground cumin seeds
200g blanched green beans (see footnote)
1 small green cabbage, finely sliced
2 large carrots, shredded
salt, to taste
small handful of fresh coriander, roughly chopped
50g fresh or frozen coconut, grated
lime wedges, to serveMETHOD:
https://www.vegetarianrecipesmag.com/vegetarian-recipes/cabbage-carrot-and-green-bean-thoran