Stir-fried cabbage cooked with coconut and a few more ingredients such as curry leaves, mustard seeds, onion, etc makes a simple side dish called cabbage thoran. Cabbage thoran has very mild and subtle flavors. Thoran is a very common dish in the state of Kerala. It can be prepared using a number of vegetables such as carrots, capsicum, beetroot, etc. Cabbage thoran recipe is simple and quick to make. The households in Kerala and the blogsphere have a number of cabbage fry recipes. Right from the ingredients to the method of making thoran varies. This is a pretty simple recipe yet authentic recipe. Cabbage thoran can be served as a side dish with sambar and rice or along with rice or chapati. Thoran is an integral part of Sandhya. Sandhya is a feast in Kerala where traditional vegetarian dishes are served on a banana leaf.
Cabbage: Fresh and good quality cabbage should be used. Hereunder I have explained how to choose cabbage? Further, the cabbage can be shredded or finely chopped. You can also grate the cabbage using the broad blade.
Coconut: As much is cabbage important in cabbage thoran recipe, that much is coconut important. Use fresh coconut. The quantity of coconut can be increased or decreased as per your liking.
Spices: Just a couple of these have been used. Salt and turmeric.
Tempering: The most basic tempering of mustard seeds and curry leaves is done. Along with these green chilies have been added for a little heat. Very important to note that coconut oil has been used for tempering and it works the best. However, in its absence, you can use regular cooking oil.
Thoran means coconut-based vegetable dish. It is very simple to make. As simple as mixing coconut with vegetables along with other ingredients and stir-frying the same.
Following should be kept in mind while selecting cabbage:
Cabbage thoran should be appropriately cooked and properly flavoured. To make cabbage thoran following tips and tricks can be followed?
Cabbage thoran can be served with rice for a light weekday meal.
1.This recipe serves 3-4 persons.
2.In a pan heat 1 tbsp of coconut oil.
3.Add in ½ tsp of mustard seeds (raie).
4.Let it splutter.
5.Next goes in a handful of curry laves (kadi patta). Cook for a few seconds.
6.Add 2 slit green chilies.
7.Add ¼ cup of chopped onions.
8.Cook or a couple of minutes, till the onions become soft and translucent.
9.Take chopped cabbage in bowl.
10.Add 1/4 tsp turmeric powder.
11.Mix turmeric powder and chopped cabbage.
12.Add the cabbage to the prepared tempering.
13.Also add in salt to taste.
14.Cover and cook on a low flame for 5-7 minutes.
15.After 5 minutes, remove the lid.
16.Add in ½ a cup of grated coconut.
18.Cook for 5 minutes on low flame. Do not put the lid.
19.Check and adjust the seasoning.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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