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cabbage stir fried with coconut , cabbage thoran
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Cabbage stir fried

Cabbage stir fry with coconut is called Thoran. It is a dry side dish usually served with rice in most Kerala homes.
Course Main Course, Side Dish
Cuisine South Indian, traditional Kerala
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3
Calories 186kcal

Ingredients

  • 1/4 of 1 Cabbage

To crush lightly

  • 1/2 cup Coconut Use more if you like the flavor
  • 1/2 tsp Turmeric powder
  • Salt
  • 1/2 of 1 Small onion
  • 1 clove Garlic
  • 1/2 tsp Cumin

Seasoning :

  • 3 tsp Coconut oil
  • 1 Whole dried red chilies
  • 1 sprig Curry leaves

Instructions

  • Rinse the cabbage and chop finely so it cooks evenly.
  • Crush the cumin garlic and small onion well add it to the coconut. Add turmeric and salt too. Mix and squeeze this mixture will with your hand till the coconut reduces slightly and holds shape in your fist.
  • Heat coconut oil add mustard seeds when it splutters add whole red chili curry leaves then add in the cabbage and sauté until it turn light green and slightly soft.
  • Bring the cabbage to the center of the pan and dig a well in the middle, burry the coconut mixture in it and cover well with the cabbage. Sprinkle some water and allow it to cook on low flame for 7-8 minutes. When most of the moisture is gone. Give it a good stir. Cook for two more minutes only and remove from heat.
    Note : You can continue sautéing cabbage on low heat for super dry darker yellowish brown thoran. But you will loose the aroma and fragrance of fresh veggie and spices.( This is totally based on taste and preference)
  • Serve cabbage thoran with rice and other spicy curries or non vegetarian dishes.

Video

Notes

Why is ripe green chili used in this recipe?
Ripe green chilis are fruitier and milder than the green chili. It adds a sweeter and better fragrance to stir fry.
Why is the coconut mixture buried inside the vegetable heap?
The heat from the vegetable already in the pan will bring the up the temperature of the coconut mixture and block the aromas from being lost in the cooking process. Instead the veggies will absorb it and everything will cook evenly. When everything is tightly packed the tendency to leave moisture is reduced to a large extend.