Thoran with Cabbage
Finely shredded cabbage stir-fried with grated coconut, mustard seeds and curry leaves — a staple accompaniment on the everyday Kerala rice plate.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Wok or kadai
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7 g
- carbs
- 10 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 110 kcal
Instructions
- 1
Heat coconut oil in a wok. Add mustard seeds and let them pop.
- 2
Add urad dal (split black gram) and dried red chillies. Fry until golden.
- 3
Toss in the curry leaves and chopped green chillies.
- 4
Add the shredded cabbage, turmeric and salt.
- 5
Cover and cook on medium-low heat, stirring occasionally. Cook until the cabbage softens but keeps a slight crunch.
- 6
Mix in the grated coconut. Stir-fry uncovered for 2 minutes to remove excess moisture.
- 7
Taste and adjust the salt before serving.
Chef's tips
Do not overcook the cabbage, as it should keep a slight bite. Add coconut near the end so it stays fresh rather than oily.
Ingredient substitutions
- cabbage → cauliflower or beans
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan on medium heat for a couple of minutes.
Common mistakes to avoid
- •Adding coconut too early, which makes the thoran (vegetable stir-fry) soggy.
Serving suggestions
Cooked Thoran with Cabbage?
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