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Cabbage thoran
കാബേജ് തോരൻ: Kerala's dry stir-fried cabbage with crushed coconut, cumin and garlic
Thoran is the everyday dry vegetable of Kerala, on the lunch plate in nearly every home and in the steel tiffin boxes carried to offices from Thiruvananthapuram to Kannur. Cabbage is the classic choice: shredded fine, steamed in its own juices with mustard and curry leaves, then tossed with coconut that has been crushed (never ground smooth) with green chilli, garlic and cumin. It comes out sweet, fluffy and lightly crunchy. Serve it with rice, sambar or moru curry, or eat it with chapati. Chef's tip: shred the cabbage as finely as you can; thin shreds cook in their own steam in a few minutes and stay bright.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the coconut mix
- 2 ⅞ oz grated fresh coconut
- 2 garliccloves
- ½ tsp cumin seeds
- ¼ tsp ground turmeric
For the thoran
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dried red chilliesbroken
- 12 curry leaves
- 3 shallotsfinely chopped
- 1 ⅛ lb white cabbagevery finely shredded
- ¾ tsp salt
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Method
0/5 doneStep 1: Pulse 2 ⅞ oz grated fresh coconut, 2 green chillies, 2 garlic, ½ tsp cumin seeds and ¼ tsp ground turmeric in a small grinder 3–4 times, with no water, until coarsely crushed and moist but not a paste. Common mistake: grinding it smooth with water. The thoran turns soggy instead of fluffy.
Step 2: Heat 2 tbsp coconut oil in a wide kadai over a medium heat. Add 1 tsp mustard seeds and wait for it to crackle, then add 1 tsp urad dal (split black gram) and fry for 30 seconds until golden. Add 2 dried red chillies and 12 curry leaves; they will splutter.
Step 3: Add 3 shallots and fry for 2 minutes until soft and pink.
2 minStep 4: Add 1 ⅛ lb white cabbage and ¾ tsp salt, toss well, then cover and cook on a low-medium heat for 5–6 minutes, stirring once, until the cabbage has wilted but still has a slight bite. Add no water; the cabbage steams in its own juice.
6 minStep 5: Make a well in the middle, drop in the crushed coconut, and cover it with the cabbage. Cover the pan for 1 minute to steam the coconut, then uncover and toss over a medium heat for 2–3 minutes until any liquid has dried and the cabbage is fluffy. Serve warm.
3 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cabbage thoran take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of grated fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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