Cabbage thoran
AI-drafted · awaiting admin review
Finely chopped cabbage stir-fried with a coarse paste of coconut, chilli and cumin, the everyday dry vegetable of Kerala homes.
Region: KeralaOccasion: Everyday meals; sadyaTime: 25 minServes: 4Vegan
Ingredients
- 3 cups finely chopped cabbage
- ½ cup grated coconut
- 2 green chillies
- 2 shallots or 1 small onion
- ½ tsp cumin seeds and ¼ tsp turmeric
- 1 tbsp coconut oil, ½ tsp mustard seeds, 1 tsp urad dal, 1 dried red chilli
- Curry leaves and salt
Method
- Crush the coconut, green chillies, shallots, cumin and turmeric together coarsely, without water.
- Heat the oil and splutter the mustard; add the urad dal, red chilli and curry leaves.
- Add the cabbage and salt, cover and cook on low heat for 5 minutes.
- Make a well in the centre, add the coconut mixture, cover it with the cabbage and cook for 2–3 minutes.
- Mix well and stir-fry until dry. Serve with rice.
History
Thoran is a cooking method rather than a single dish: almost any vegetable, such as beans, beetroot, raw banana or leafy greens, is cooked this way with coconut.
Significance
A thoran is part of nearly every Kerala rice meal and of the sadya, and is a common way to eat home-grown vegetables and greens.