Thoran is an extremely common dish in Kerala. A typical meal in South India invariably consists of rice and a wet dish, The wet dish is mixed with the rice while partaking. To accompany this combination, other wet or dry dishes are prepared. Thoran is one such dry dish, It is bland but extremely tasty. And very simple to prepare too. Almost any vegetable can be used to prepare a thoran. The common ones are cabbage, French beans, carrots, long beans (runner beans), snake gourd…
I will demonstrate this recipe using long beans.

Ingredients
500 gms long beans, washed and chopped fine
1/4 coconut, grated
3-4 green chillies
1 tbsp pigeon peas (tur dal, thuvaram parupu)
1 tsp turmeric powder (haldi, manjal podi)
1 spring curry leaves
Salt to taste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black gram (urad dal, ulutham parupu)
Method
Wash and cook the pigeon peas
Set aside
Heat a medium sized wok and add mustard seeds
When they begin to splutter, add split black gram
When the black gram turns golden brown, add the chopped vegetable
While this is cooking, grind the coconut with the green chillies
Add this paste to the vegetable
Add the cooked pigeon peas
Mix well and continue cooking till the vegetable is done
Stir occasionally so that the vegetable isn’t burnt
Remove from flame
Add curry leaves
Serve hot with red or brown rice
Enjoy!