The combination of diced beans, diced carrots, cooked toor dal and coconut small onion paste makes a colourful side dish for Sambar, rasam and for all South Indian meals.This is an easy recipe that could work best for a busy weekday mornings for your lunch boxes because there is no much preparation after chopping the veggies. You don't need to cook seperate toor dal for this recipe, just add a tbsp of cooked dal from your already cooked dal for sambar. You can also leave it and just finish it with the coconut paste. As usual, I prefer to cook the vegetables with little water and then sauted with the other ingredients. We follow this method for poriyal, thuvaram and other varieties for many years and the taste is also unique. So if you trust me, do try this method, then you can feel the difference in the resulting dish.
Beans carrots stir fry/thuvaram with step by step photos
1. Wash the carrot and beans. Peel the carrots and dice them. Trim the tips and group them in a cutting board. Chop them evenly.Take a vessel and add the chopped vegetables. Add 1/4 cup of water and cover it with a lid. Cook the vegetables on low flame. After a few minutes, stir the vegetables. In the meantime, grind the coconut paste.
2. When the vegetables are cooked, transfer it to the bowl. Add the required salt, cooked dal and the coconut paste.
3. Heat oil in a pan and add the mustard, urid dal. Allow them to crackle and add curry leaves and the beans carrots mixture. Add turmeric powder and chilly powder. Stir it well until the raw smell of the coconut paste goes off. Transfer it to serving bowl.