Broccoli carrot thoran is a side dish which is a healthy blend of two wonderful vegetables, prepared in Kerala style. Finely chopped carrot and broccoli is cooked with masala prepared of grated coconut, cumin seeds and garlic cloves. Typical cooking time for carrots and broccoli is 5 minutes in medium flame. To prevent overcooking, do not close and cook these veggies.
I prefer this preparation for my family, as a tasty alternative for consuming broccoli (which is not a favourite of my younger son Rohit!!)
Time to get started….
Ingredients
- 200 gms. Carrots
- 200 gms. Broccoli
- ½ Onion, chopped
- 1 no. Green chilli
- 1 cup Coconut, grated
- ½ tsp. Turmeric powder
- 1 Garlic clove
- ¼ tsp. Cumin seeds
- ½ tsp. Mustard seeds
- 2 tsp. Urud dal
- 2 nos. Whole red chilli
- A sprig of Curry leaves
- 2 tbsps. Oil, tempering
- Salt, for taste
Method
- Chop the carrot and broccoli to fine size pieces. You can use a grater for grating carrot. If using, chopper ensure broccoli doesn’t get mushy. Mix both well and keep aside.
- Finely chop the onion.
- In a mixer add the coconut, green chilli, cumin seeds, garlic along with turmeric powder and make a dry and coarse masala mixture.
- Heat a pan and pour the oil, add the mustard seeds and let it splutter.
- Add urud dal and fry it until it turns brown followed by whole red chilli and curry leaves.
- Then add the chopped onion and sauté it until translucent.
- Add the carrot and broccoli along with enough salt.
- Add the coconut mixture and sauté it for about a minute.
- Sauté it until cooked and crispy.
