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.
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
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
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.
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.