Cabbage Carrot Thoran (Sadya Style)

Ingredients

• 2 cup cabbage (finely shredded)
• 0.5 cup carrot (grated or finely chopped)
• 0.5 cup grated coconut (fresh or frozen)
• 2 green chilies (slit or crushed)
• 0.25 tsp turmeric powder
• salt (to taste)
• 1 tbsp coconut oil
• 0.5 tsp mustard seeds
• 1 sprig curry leaves

Steps

1. 1

   Finely shred the cabbage and grate the carrot. Combine them in a bowl.

2. 2

   In a small bowl or mortar, lightly crush the grated coconut with green chilies and turmeric powder to create a coarse mixture (do not grind into a paste).

3. 3

   Heat coconut oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.

4. 4

   Add the curry leaves to the oil.

5. 5

   Add the shredded cabbage and carrot to the pan. Add salt according to your taste.

6. 6

   Mix the coconut-chili mixture into the vegetables.

7. 7

   Cover the pan and cook on low heat for 5-7 minutes. Do not add water; the moisture from the cabbage is sufficient.

8. 8

   Remove the lid, stir well to ensure everything is combined, and cook for another minute until any excess moisture has evaporated.

Notes

Traditional Thoran should be dry, not mushy. The transcript suggests mixing well to ensure the 'special taste of cabbage' is preserved. Avoid overcooking to maintain a slight crunch.

Nutrition per serving

• Onam
• Sadya
• Vegetarian
• Vegan
• Kerala Cuisine
• Side Dish
• Stir-fry