Cabbage Thoran, from Kerala in Sth India

Making cabbage taste like a royal vegetable.

Cabbage Thoran

Thorans are quick and easy stir fried vegetables with spices, Indian style. They are part of the cuisine from Kerala, made from chopped vegetables with coconut, mustard seeds, shallots or onion, curry leaves and turmeric powder. This is stirred briefly over a hot stove or fire. It is commonly eaten with steamed rice and dal. It  is a popular dish used for sadya but is also great for home cooked meals.

Thorans preserve the taste of the vegetable, enhancing rather than overwhelming it with spices, and that is the charm of the dish. This one makes cabbage taste like a royal vegetable. Make it with wombok, Chinese Cabbage, as well. It is such a quick and easy way to eat cabbage — who thought that it could taste so good? Serve over rice for a quick lunch, as a dish in an Indian meal, or as a yummy vegetable as part of a main course.

You might like to try the Zucchini Thoran too, or the Carrot Thoran. Or a Spicy Cabbage Fry might spark your interest.

You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Explore the Cabbage recipes here and here. Be inspired by our Spring recipes here and here.

Cabbage Thoran

Cabbage Thoran from Kerala

Source: First cooked in 2006, I am unsure where my original recipe came from
Cuisine: Kerala, South India

Prep time: 2 mins
Cooking time: 5 or 6 mins
Serves: 3-4 depending how you use it

ingredients
3 cups cabbage chopped medium fine
0.5 tspn cumin seeds
0.5 cup fresh grated or dried grated coconut
1 small onion, chopped finely
0.5 tspn black mustard seeds
sea salt to taste
0.5 tspn turmeric powder
1 – 3 green chillies, sliced finely
3 garlic cloves
1 tsp. urad dal
2 tspn ghee or coconut oil
4 or 5 curry leaves

method
Heat the ghee or oil on medium heat and add the mustard seeds. When they pop, add the cumin seeds, urad dal and curry leaves.

Then add the onions and sauté till they begin to brown.

Add the cabbage, turmeric and salt. If necessary, add about 2-3 tablespoons water after a minute or so. Stir until well combined.

Lower the heat and cook for 5 minutes.

Meanwhile, crush the garlic. Add to the cabbage with the green chillies and the coconut in the last minutes of cooking. Stir and remove from heat.

Cabbage Thoran

recipe notes
Home made green chilli paste can be used instead of green chillies.

Generally the vegetables for Thoran are chopped finely. I didn’t do that today, but finely chopped vegetables do add an elegance to the dish.

 

This is cross posted with our sister site, Heat in The Kitchen, where it first appeared as part of the Retro Recipes series.

 

 

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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