Cabbage thoran is the heart of Kerala Cuisine. Thoran is a dry vegetable dish traditionally made of finely chopped vegetables such as cabbage or beans mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder briefly stir fried on a pan over a very hot fire. There are so many different ways to prepare a thoran.
This is my version of cabbage stir fry ‘thoran’ style. It is full of flavour, not fuss. It is healthy, tasty and can be made in less than 10 minutes.
You can eat as a side dish with rice, lentils or just as a warm salad. I ate it as my main meal as part of my 5.2 diet
Ingredients (serves 4)
- 1 Green cabbage, finely shredded. I used the pointed green cabbage.
- 2 Tablespoons coconut oil
- 2 Teaspoons mustard seeds
- Few curry leaves
- 3 Tablespoons desiccated coconut ( instead of fresh coconut used normally)
- Salt to taste
- Pinch of sugar
- Lime juice to squeeze at the end
- In a large, heavy bottomed pan, heat the oil.
- Stir in the curry leaves, mustard seeds.
- Once seeds splutter, add all of the shredded cabbage.
- Toss well to combine with the tempering. Stir on high flame for 3-4 minutes until the cabbage wilts a bit and reduces in volume.
- Add the salt, sugar and desiccated coconut and mix well.
- Remove from the cooker, squeeze lime juice before serving.
A Few Tips to prepare a good Cabbage thoran:
- Use fresh cabbage and shred the cabbage uniformly.
- Allow the cabbage to stir fry. Do NOT add water and allow the cabbage to boil.
- Cook over high heat, but don’t overcook the cabbage. Remove it into a bowl while it still retains its texture. It should be crunchy.