Cabbage thoran recipe – Kerala style stir fry cabbage with coconut

Cabbage thoran is a popular Kerala dish and my new favorite cabbage dish.  Thoran, a dry vegetable dish is typically made by stir-frying vegetables with onions, mustard seeds, shredded coconut, spices and curry leaves. This is really good, dairy-free, paleo and a really easy to make dish. It goes well with Indian bread, rice, dal or as side dish for grilled/roasted meat.

A little while ago, I posted a similar recipe, a south Indian cabbage dish called Cabbage Senagapappu Vepudu, stir fry cabbage with coconut, curry leaves and spices but with the addition of lentils. Also, if interested, you can check another thoran recipe on my blog: palak (spinach) thoran.

Enjoy!

Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.

Step by step how to make Cabbage thoran recipe – Kerala style cabbage with coconut

Finely chop cabbage and keep aside. Chop onion and green chilies and keep aside.

Heat some coconut oil into a deep frying pan. Add mustard seeds and when they start popping, add cumin seeds. When they start to sizzle, add onion and cook until translucent.

Add green chilies and curry leaves and stir fry for 30 seconds.

Add a pinch of turmeric powder, stir fry for another 10-20 seconds.

Now add cabbage, mix and cover the pan. Simmer for 10 minutes, stirring from time to time, until cabbage is almost cooked. If necessary, sprinkle little water.

Remove the cover and add fresh coconut. Sir fry for another 5 minutes.

Serve cabbage thoran warm, as a side dish.

Cabbage thoran recipe - Kerala style cabbage with coconut

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Cabbage thoran recipe - Kerala style stir fry cabbage with fresh coconut and spices

Author: Irina @ My Indian Taste

Serves: 3-4

What you need

• 1 medium cabbage, finely shredded;
• 1 onion, chopped;
• 2 green chilies, chopped;
• pinch of turmeric powder;
• 1 tsp cumin seeds;
• 1 tsp black mustard seeds;
• 1 sprig curry leaves;
• ½ cup grated fresh coconut;
• salt to taste;
• 2 tbsp coconut oil.

Method

1. Finely chop cabbage and keep aside. Chop onion and green chilies and keep aside.
2. Heat some coconut oil into a deep frying pan. Add mustard seeds and when they start popping, add cumin seeds. When they start sizzle, add onion and cook until translucent.
3. Add green chilies and curry leaves and stir fry for 30 seconds. Add a pinch of turmeric powder, stir fry for another 10-20 seconds.
4. Now add cabbage, mix and cover the pan. Simmer for 10 minutes, stirring from time to time, until cabbage is almost cooked. If necessary, sprinkle little water.
5. Remove the cover and add fresh coconut. Sir fry for another 5 minutes.
6. Serve warm as a side dish.

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