Cabbage Thoran Recipe

Introduction

Cabbage Thoran is a simple and flavorful South Indian stir-fry featuring finely chopped cabbage cooked with fresh coconut and aromatic spices. It makes a perfect side dish to accompany rice and curries, adding a subtle crunch and vibrant taste to your meal.

Ingredients

• 3 cups cabbage, chopped very finely
• ½ tsp turmeric powder
• 1 tsp salt
• ¼ cup water
• 1 cup fresh coconut, grated
• 1 dry red chilli
• 1 green chilli
• 1 tsp cumin seeds
• ½ tsp turmeric powder (for grinding mixture)
• 4 shallots, peeled
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp split urad dal
• 1 sprig curry leaves

Instructions

1. Step 1: Grind the grated fresh coconut, dry red chilli, green chilli, cumin seeds, turmeric powder, and shallots into a coarse paste. Set this mixture aside.
2. Step 2: Heat coconut oil in a kadai or a deep pan. Add mustard seeds, split urad dal, and curry leaves. When the mustard seeds start to splutter, add the finely chopped cabbage. Toss the cabbage well in the oil.
3. Step 3: Sprinkle turmeric powder and salt over the cabbage, mix thoroughly. Pour in ¼ cup of water, cover the pan, and let it cook for 5 minutes on medium heat.
4. Step 4: Add the ground masala paste over the cooked cabbage. Spread and mix it gently, then cover and cook for another 5 minutes.
5. Step 5: Remove the lid and stir-fry the cabbage for a few minutes until any excess moisture evaporates. Serve hot with rice and your favorite gravy.

Tips & Variations

• For a nutty flavor, dry roast the grated coconut lightly before grinding.
• Use mustard oil instead of coconut oil for a sharper taste.
• You can add a handful of chopped green beans or carrots for added texture and nutrition.
• Adjust the number of green chillies according to your spice preference.

Storage

Store any leftover Cabbage Thoran in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave before serving, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated coconut instead of fresh?

Yes, frozen grated coconut can be used if fresh is not available, though fresh coconut tends to provide a better texture and flavor.

Is it necessary to grind the coconut and spices into a paste?

Grinding into a coarse paste helps evenly distribute the spices and coconut flavor throughout the cabbage, making the dish more aromatic and tasty.

Cabbage Thoran Recipe

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4.9 from 87 reviews

Cabbage Thoran is a traditional Kerala-style dry vegetable stir-fry made with finely chopped cabbage, freshly grated coconut, and aromatic spices cooked in coconut oil. This flavorful and healthy dish is seasoned with mustard seeds, curry leaves, and a spice paste that includes dry red and green chilies, cumin seeds, shallots, and turmeric, offering a perfect blend of taste and texture. It pairs excellently with steamed rice and curries, making it a staple in South Indian cuisine.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 cups Cabbage (chopped very finely)
• 4 Shallots (peeled)
• 1 no Green Chilli
• 1 no Dry Red Chilli
• 1 sprig Curry leaves

Spices & Seeds

• ½ tsp Turmeric Powder (divided)
• 1 tsp Salt
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Split Urad dal

Others

• ¼ cup Water
• 1 cup Fresh Coconut (grated)
• 2 tbsp Coconut Oil

Instructions

1. Prepare spice paste: Grind the shallots, green chilli, dry red chilli, cumin seeds, ½ tsp turmeric powder, and fresh grated coconut into a coarse paste and set aside.
2. Temper the spices: Heat 2 tablespoons of coconut oil in a kadai or deep pan over medium heat. Add mustard seeds, split urad dal, and curry leaves. Let them splutter and mix well to release their flavors.
3. Cook cabbage: Add the finely chopped cabbage to the pan and toss it well in the tempered oil to coat evenly. Sprinkle ½ tsp turmeric powder and 1 tsp salt over the cabbage, then pour ¼ cup of water. Mix thoroughly, cover the pan, and let it cook for 5 minutes on medium heat.
4. Add spice paste and cook further: Uncover the pan, add the prepared coarse spice paste on top of the cabbage, gently mix to coat all pieces, and cover again. Cook for an additional 5 minutes until the cabbage is tender and the spices are well incorporated.
5. Final stir fry: Remove the lid and stir fry the dish for a few minutes to evaporate any excess moisture and intensify the flavors. Serve hot with rice and your favorite gravy or curry.

Notes

• Use fresh grated coconut for authentic flavor; frozen coconut can be substituted but may alter taste.
• Adjust the number of green and dry red chilies based on your preferred spice level.
• Cabbage should be finely chopped to ensure quick, even cooking.
• Coconut oil is traditional and imparts characteristic aroma, but you can use other oils if needed.
• This dish pairs best with steamed rice and lentil-based sambar or other Kerala-style curries.

Keywords: Cabbage Thoran, Kerala Thoran, Kerala Cabbage Stir Fry, South Indian Side Dish, Coconut Stir Fry, Vegetarian Indian Recipe