• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Caramel Tinted Life logo
  • Home
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Work With Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Course Recipes » Cabbage Thoran | Kerala Cabbage Stir Fry

    Cabbage Thoran | Kerala Cabbage Stir Fry

    Published: Aug 24, 2021 | This post may contain affiliate links·

    70 shares
    Jump to Recipe Jump to Video Print Recipe

    Cabbage Thoran is a delicious Kerala-style recipe for cabbage fry. Served at a traditional Onam Sadya (vegetarian feast), it is a home-style recipe for stir-fried cabbage spiced with whole spices. Best served with matta rice (parboiled Kerala red rice).

    close up of sauteed shredded cabbage with spices
    Jump to:
    • Ingredients
    • Step-by-Step Recipe
    • Serving Suggestions
    • Recipe Variations
    • FAQs
    • Similar Recipes
    • Cabbage Thoran

    In the South Indian state of Kerala, 'Thoran' is a household name. This simple recipe is made with vegetables – often cabbage, sometimes with beetroot, or carrot. Thoran is definitely my favorite way to have cabbage. The cabbage is usually shredded into thin strips, or chopped up fine and then sauteed in a tempering made with coconut oil, whole mustard seeds, red chilies, curry leaves, etc.

    In the North of Kerala, Thoran also goes by the name 'Uperi'. It refers to a vegetable dish stir-fried in whole spices.

    The beauty of this simple dish is that the taste of the cabbage stands out and is enhanced with the flavors of the spices, and not overpowered by them. This is also a super simple recipe for beginners to attempt, made with very basic ingredients and some essential Indian spices.

    serving bowl with sauteed cabbage on a brown background

    Ingredients

    To make Cabbage Thoran, you will need:

    all ingredients for making cabbage thoran

    Ingredient Notes

    Cabbage - Use regular green cabbage. To prepare the cabbage discard the hard part of the vegetable inside the leaves. Use the leafy part, which is more tender.

    Curry leaves - For best results, use fresh curry leaves, but frozen or dried curry leaves are also a good alternative.

    Coconut Oil - Coconut oil is a key ingredient in this recipe. The authentic taste of Kerala-style thoran can only be got with coconut oil. Try not to substitute it. Organic coconut oil has the best flavor.

    Onions - You can use either red onions or shallots for this recipe. Pearl onions (similar to shallots) can also be used.

    Coconut - Fresh or frozen grated coconut works well for this recipe. Desiccated coconut will not have as much flavor as fresh or frozen coconut.

    Step-by-Step Recipe

    Start by chopping the cabbage. There are two ways you can prepare the cabbage – you can chop them into long thin strips, as I have done in the picture below, OR you could use a food processor to shred the cabbage into small pieces.

    Remember that if you shred the cabbage to fine small pieces, it will cook faster. Longer pieces will take more time to cook, so adjust your cooking time accordingly.

    In a mixing bowl, add the salt and turmeric powder to the shredded or chopped cabbage. Using your hands, mix the cabbage well. Keep the prepared cabbage aside.

    shredded cabbage in a bowl with turmeric

    In a Kadai or wok, heat some coconut oil. This is a key part of the recipe, try not to substitute coconut oil with any other oil, or you will miss out the authentic taste of cabbage thoran. Once hot, add the mustard seeds and let them sputter.

    Then add the chopped green chilies, ginger, curry leaves, dried red chilies, and chopped onions.

    whole spices and curry leaves in a wok

    Saute until the onions turn translucent.

    sauteeing whole spices and chopped onion in a wok

    Then add the prepared cabbage, followed by the coconut. Saute for 5-7 minutes.

    wok with shredded cabbage coconut and spices with wooden spatula

    Cover the Kadai with a lid, add a splash of water if the cabbage is too dry. Let the cabbage cook covered with the lid, for 7-8 minutes. Once the cabbage is wilted and cooked through, turn off the heat. If there is too much moisture in the wok, open the lid and saute for 2-3 minutes to release moisture.

    sauteeing cabbage with spices in a wok

    Serve cabbage thoran warm, with rose matta rice (Kerala Matta rice).

    close up of cabbage thoran

    Serving Suggestions

    Cabbage thoran is best served as a side with parboiled rice, such as Kerala Rose Matta rice. To accompany the rice and thoran, you can also serve Sambar, Pachchadi , Avial, Pappadom or any of the traditional sides that are part of a traditional Kerala menu.

    Optionally, you can also serve cabbage thoran with yogurt, achaar (Indian pickle), and rice for a very quick and easy meal.

    Recipe Variations

    The traditional thoran has many variations, and you can make the same recipe using so many different vegetables:

    Carrot and cabbage thoran – Add Finely chopped or shredded carrots to the chopped or shredded cabbage and continue with the recipe.

    Beetroot Thoran – Replace chopped cabbage with chopped beetroot to make beetroot thoran

    Cabbage Poriyal – Thoran and Poriyal are similar recipes, Poriyal is from Tamil Nadu and Thoran is a Keralite dish. There is a subtle difference between the recipes. Poriyal is made by topping off the sauteed and cooked stir fry with freshly grated coconut. Thoran is commonly made by cooking the cabbage along with the grated coconut.

    FAQs

    What does Thoran mean?

    Thoran (also known as Uperi) is the term for a dry vegetable dish that is finely chopped and then stir-fried with coconut and whole spices in coconut oil. There are several types of Thoran dishes - from the common cabbage thoran to carrot and beans thoran to beetroot thoran.

    What is the difference between Thoran and Poriyal?

    There is a very subtle difference between Thoan (from Kerala cuisine) and Poriyal (Tamil cuisine). Both dishes are made with finely chopped vegetables stir-fried in whole spices. In Thoran, the grated coconut is generally added with the vegetables, but in Poriyal, the coconut is added at the end, to retain its freshness.

    Similar Recipes

    You might also like these recipes:

    Kerala-style Egg Puffs

    Appam (Kerala-style hoppers)

    South Indian Fish Curry

    Egg Curry

    close up of sauteed shredded cabbage with spices

    Cabbage Thoran

    Shinta
    Cabbage thoran is a delicious Kerala style recipe for cabbage fry. Served at traditional Onam Sadya, it is a home-style recipe for stir-fried cabbage spiced with whole spices
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Course Dinner, Lunch, Side Dish
    Cuisine Indian
    Servings 4
    Calories 169 kcal

    Equipment

    • Kadai / Wok

    Ingredients
      

    • ½ Cabbage Shredded (discard the hard part of the cabbage)
    • 1 teaspoon Turmeric Powder
    • Salt to season
    • 2 Tablespoons Coconut Oil
    • 1 tablespoon Mustard Seeds
    • 1 Green Chili finely chopped
    • Curry Leaves a sprig
    • 1 inch Ginger finely chopped
    • 1 Red Onion or shallots finely chopped
    • 2 Dried Red Chilies
    • ⅓ Cup Grated Coconut see notes

    Instructions
     

    • Start by chopping the cabbage. There are two ways you can prepare the cabbage – you can chop them into long thin strips, OR use a food processor to shred the cabbage into small pieces.
    • In a mixing bowl, add the salt and turmeric powder to the shredded or chopped cabbage. Using your hands, mix the cabbage well. Keep the prepared cabbage aside.
    • In a kadai or wok, heat some coconut oil. Once oil is hot, add the mustard seeds and let them sputter.
    • Then add the chopped green chilies, curry leaves, dried red chilies, ginger and chopped onions.
    • Saute until the onions turn translucent. Then add the prepared cabbage, followed by the coconut. Saute for 5-7 minutes.
    • Cover the kadai with a lid, add a splash of water if the cabbage is too dry. Let the cabbage cook covered with the lid, for 7-8 minutes. Once the cabbage is wilted and cook through, turn off the heat. If there is too much moisture in the wok, open the lid and saute for 2-3 minutes to release moisture.
    • Serve cabbage thoran warm, with rose matta rice.

    Video

    Notes

    To prepare the cabbage, discard the hard part of the vegetable inside the leaves. Use the leafy part, which is more tender. You can finely chop the cabbage into thin long strips of shred it in a food processor. The cooking time will be less if the cabbage is finely shredded. 
    For best results, use fresh curry leaves, but frozen or dried curry leaves are also a good alternative. 
    Coconut oil is a key ingredient in this recipe. The authentic taste of Kerala-style thoran can only be got with coconut oil. Try not to substitute it. Organic coconut oil has the best flavor. Fresh or frozen grated coconut works well for this recipe. Desiccated coconut will not have as much flavor as fresh or frozen coconut. 

    Nutrition

    Calories: 169kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 64mgPotassium: 365mgFiber: 5gSugar: 6gVitamin A: 327IUVitamin C: 76mgCalcium: 61mgIron: 2mg
    Keyword cabbage, ththoran
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife
    « Spinach and Feta Muffins | Savory Breakfast Muffins
    Air Fryer Cauliflower Wings | Buffalo Cauliflower Wings »
    70 shares

    Primary Sidebar

    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

    Read more...

    Recent Recipes

    close up of mattar and paneer in a gravy
    chopsticks holding noodles over a bowl
    chickpea salad in a bowl with a fork
    sausages with roated potatoes on a plate
    collage of indian chicken images
    rogan josh curry in a black pan

    Popular Posts

    Chicken stew in a bowl with bread and sour cream garnish

    Instant Pot Chicken Stew

    Moroccan Chickpea and Squash Stew - Ottolenghi Inspired Mediterranean Stew

    close up of orange chicken on rice

    Air Fryer Orange Chicken - Crispy Air Fried Chicken in Orange Sauce

    Feta and sun-dried tomato bread rolls

    Stuffed Bread Rolls with a Feta and Sun-dried Tomato filling

    a bowl of soup on a brown rattan mat

    Vegan Cream of Mushroom Soup

    Chicken burger on a wooden board

    Air Fryer Chicken Patties

    Footer

    Affiliate Links

    Caramel Tinted Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by advertising and linking to amazon.com and affiliated sites.

    • Privacy Policy
    • Work With Me
    • About

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    FREE e-book

    • Sign Up! for a FREE e-book on
      Indian Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Caramel Tinted Life | Technical Partner </> Host My Blog