Cabbage Thoran
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
Servings 4
Calories 169kcal
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: 169kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 365mg | Fiber: 5g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 76mg | Calcium: 61mg | Iron: 2mg