Cabbage Thoran Recipe: A Delightful Kerala-Style Stir Fry
Description:
Cabbage Thoran is a simple yet flavorful stir-fry recipe hailing from the coastal state of Kerala. Made with shredded cabbage, grated coconut, and a medley of aromatic spices, this dish is a staple in traditional Kerala meals. It pairs beautifully with steamed rice and sambar, making it a comforting and wholesome addition to any lunch menu. Light, nutritious, and quick to prepare, this vegetarian recipe is also perfect for packing into lunch boxes, served alongside soft parathas.
Cabbage Thoran Recipe Details
| Cuisine | Kerala Recipes |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Ingredients
For the Thoran:
| Ingredient | Quantity |
|---|---|
| Cabbage (shredded) | 1 medium head (washed, finely sliced) |
| Green peas (optional) | ½ cup |
| Curry leaves | 1 sprig |
| Mustard seeds | ¼ teaspoon |
| Dry red chili | 1 |
| White urad dal | 1 teaspoon |
| Turmeric powder | ¼ teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
For the Coconut Paste:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 5 tablespoons |
| Shallots (small onions) | 6 (finely chopped) |
| Garlic | 3 cloves (chopped) |
| Green chili | 2–3 (chopped) |
| Curry leaves | 2–3 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~10 g |
| Protein | ~2 g |
| Fat | ~9 g |
| Fiber | ~3 g |
| Sodium | ~150 mg |
Instructions
Step 1: Prepare the Coconut Paste
- In a blender or food processor, combine grated coconut, chopped shallots, garlic, green chilies, and curry leaves.
- Grind into a coarse paste without adding water. Set aside.
Step 2: Temper the Spices
- Heat oil in a large pan or kadhai over medium heat.
- Add urad dal and sauté until it turns golden brown.
- Add mustard seeds and allow them to crackle.
- Toss in the dry red chili and curry leaves, and sauté for 10 seconds to release their aroma.
Step 3: Cook the Cabbage
- Add the shredded cabbage to the pan, followed by green peas (if using).
- Stir well and cook for 5–7 minutes until the cabbage begins to soften.
- Sprinkle turmeric powder and salt. Mix thoroughly.
Step 4: Incorporate the Coconut Paste
- Add the prepared coconut paste to the sautéed cabbage.
- Stir gently to combine and cook for an additional 3–5 minutes to allow the flavors to meld together.
- Ensure the cabbage is tender yet retains a slight crunch.
Step 5: Final Touch
- Turn off the heat and allow the dish to rest for a minute.
- Serve warm with steamed rice, sambar, or rasam for a classic Kerala meal.
Pro Tips for Perfect Cabbage Thoran
- Cabbage Texture: Shred the cabbage finely to ensure even cooking and a pleasant texture.
- Coconut Freshness: Use freshly grated coconut for authentic flavor, or frozen grated coconut as a substitute.
- Balancing Spices: Adjust the number of green chilies to suit your spice tolerance.
- Optional Variations: Add diced carrots or beans along with cabbage for a mixed vegetable version of Thoran.
Serving Suggestions
- Traditional Pairing: Serve Cabbage Thoran alongside steamed rice and a comforting bowl of sambar or rasam.
- Modern Twist: Use as a filling for wraps or sandwiches, or serve it as a warm side dish with flatbreads like parathas.
This easy-to-make, Kerala-style Cabbage Thoran is a nutritious, versatile dish bursting with flavors of coconut and aromatic spices. Whether you’re indulging in an authentic South Indian meal or looking to add a healthy side to your everyday lunch, this recipe is a must-try!
