Cabbage Thoran

Ingredients

• 500 g cabbage (Finely chopped)
• 1 cup grated coconut
• 2.5 green chili (Chopped; source gives 2–3 chilies)
• 1 onion (Small onion, chopped)
• 0.25 tsp turmeric powder
• salt (As needed)
• 1.5 tbsp coconut oil
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal (Split black gram)
• 2 dried red chili
• 1 sprig curry leaves

Steps

1. 1

   Place the finely chopped cabbage in a bowl. Add the turmeric powder, chopped green chilies, chopped onion, and salt as needed. Mix thoroughly so the seasonings are evenly distributed.

2. 2

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

3. 3

   Add the urad dal, dried red chilies, and curry leaves to the tempered oil. Fry briefly until the tempering is aromatic and lightly toasted.

4. 4

   Add the prepared cabbage mixture to the pan and stir well to combine it with the tempering.

5. 5

   Do not add water. Cover the pan and cook over low heat until the cabbage is partially cooked.

6. 6

   Add the grated coconut once the cabbage is half-cooked. Stir thoroughly to distribute the coconut throughout the cabbage.

7. 7

   Cover again and cook over low heat for 2–3 minutes, keeping the cabbage from becoming overly soft or watery. It should retain a little crunch.

8. 8

   Remove the pan from the heat and serve the cabbage thoran hot, traditionally as part of an Onam sadya on a banana leaf.

Notes

Cook the cabbage only until tender with some crunch; overcooking can make the thoran wet and soft. The source does not specify exact cooking times for the initial covered cooking, so cook until the cabbage is half-done before adding the coconut.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• South Indian
• Kerala
• Onam