Cabbage Thoran

About This Dish

Thoran is a category of dry Kerala stir-fries made with almost any vegetable. Cabbage thoran is perhaps the most everyday version — the fresh coconut, mustard seeds, and curry leaves create a deeply aromatic base in seconds, and the dish comes together in under 15 minutes.

Ingredients

• 4 cups cabbage, very finely shredded
• 1 cup fresh grated coconut
• 2–3 dried red chillies · 2 green chillies, chopped
• 1 tsp mustard seeds · ½ tsp cumin seeds
• ¼ tsp turmeric
• 2–3 shallots, minced · 3 cloves garlic, minced
• 3 tbsp coconut oil
• Curry leaves · Salt

Method

Tempering

1. Heat coconut oil in a wide kadai over medium-high heat.
2. Add mustard seeds and wait for them to pop vigorously.
3. Add dried red chillies and curry leaves — they will spit, so stand back.
4. Add cumin seeds, then shallots and garlic. Sauté 2 minutes.
5. Add green chillies and stir.

Cooking the Cabbage

1. Add shredded cabbage and toss to coat in the tempering.
2. Season with salt, spread in an even layer.
3. Cook on medium-high heat 3 minutes without stirring to get a little colour.
4. Stir once, spread again, cook another 2–3 minutes.
5. Cabbage should be cooked but still have a slight crunch.

Adding Coconut

1. Mix grated coconut with turmeric and add to the cabbage.
2. Stir and cook 2 more minutes. Coconut should stay white and fresh.
3. Taste and adjust salt.

Tips

• High heat and minimal stirring gives the vegetables a little char — that is the goal.
• Never add water — the vegetables steam from their own moisture.
• Coarsely pounded black pepper added at the end gives a lovely kick.