Indian Recipes
Kerala Cabbage Carrot Thoran Recipe – Easy Coconut Stir-Fry Dish
Cabbage and Carrot Thoran Recipe
Cabbage and Carrot Thoran is a flavorful and traditional South Indian stir-fry dish originating from Kerala. This simple yet aromatic recipe combines the natural sweetness of carrots and the crunchiness of cabbage with freshly grated coconut and spices. Perfect as a side dish for lunch or dinner, it pairs beautifully with rice, sambhar, and a dollop of ghee. Let’s dive into this wholesome vegetarian recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (grated) | 3 medium |
| Cabbage (finely chopped) | 1/2 head |
| Onion (finely chopped) | 1 medium |
| Green chilies (sliced lengthwise) | 4 small |
| Turmeric powder | 1/2 teaspoon |
| Cumin powder | 1 teaspoon |
| Coconut (grated) | 1/2 cup |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 6 leaves |
| Oil (vegetable or coconut oil) | 1 tablespoon |
| Salt | To taste |
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 4 |
Step-by-Step Instructions
-
Prepare the Vegetables
- Wash the cabbage and carrots thoroughly under running water. Grate the carrots and finely chop the cabbage into small pieces.
- Finely chop the onion and slice the green chilies lengthwise.
-
-
Mix the Ingredients
- In a large mixing bowl, combine the grated carrots, chopped cabbage, onion, green chilies, turmeric powder, cumin powder, and salt. Mix well to ensure the spices are evenly distributed.
-
Temper the Spices
- Heat oil in a heavy-bottomed skillet or wok over medium heat. Once the oil is hot, add mustard seeds. Allow them to splutter for about 10 seconds.
- Add the curry leaves and sauté briefly until aromatic.
-
Cook the Vegetables
- Add the mixed vegetables into the pan. Stir well to coat them with the tempered spices.
- Cover the skillet with a lid and let the vegetables cook on low to medium heat for 10–12 minutes, stirring occasionally.
-
Incorporate the Coconut
- Once the vegetables are tender, add the freshly grated coconut. Stir the mixture thoroughly and cook for an additional 3 minutes.
-
Serve and Enjoy
- Turn off the heat and transfer the Cabbage and Carrot Thoran to a serving dish.
- Serve warm with steamed rice, mixed vegetable sambhar, and a spoonful of ghee for a comforting meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 5 g |
| Saturated Fat | 2.5 g |
| Dietary Fiber | 5 g |
| Sodium | 320 mg |
| Vitamin C | 35 mg |
| Iron | 1.2 mg |
Tips for the Perfect Thoran
- Coconut Oil: For authentic Kerala flavor, replace vegetable oil with coconut oil.
- Chilies: Adjust the number of green chilies according to your spice tolerance.
- Crisp Vegetables: Avoid overcooking the vegetables to retain their crunch.
- Fresh Coconut: Always use freshly grated coconut for the best taste, but frozen grated coconut works as a substitute.
Serving Suggestions
- Pair this vibrant dish with steamed rice and sambhar for a traditional Kerala-style meal.
- It also complements flatbreads or chapati when served as a side dish.
Indulge in the goodness of Cabbage and Carrot Thoran, a recipe that celebrates the simplicity and healthfulness of Kerala cuisine. Share this dish with loved ones and add a touch of South Indian flavor to your dining table!
