Cabbage Thoran

(4 reviews)

• Serves: 3 people
• Cooking: 20 minutes
• Views: 110
• Likes: 0
• Favourite:
• Add To Book:

Cabbage thoran is a dry stir-fry in which cabbage is cooked in coconut oil, tempered with onions and spices, and mixed with grated coconut to create a simple yet delicious veggie dish. What's more, this brightly colored dish can be made in less than 20 to 25 minutes, and that too with minimal effort, making it a great choice. Lightly sautéed to retain its crunch, this simple yet flavorful dish is a staple in every Kerala household at least on a weekly or monthly basis.

Ingredients

• Onion - 1 number
• Green chilies - 1 number
• Mustard Seed - 1/2 teaspoon
• Grated coconut - little number
• Cabbage - 1/2 piece
• Turmeric Powder - 1/2 teaspoon

Directions

1. Heat 2 tbsp oil in a medium-sized saucepan. Once the oil is hot, add the mustard seeds (kaduku pottikuka).
2. When it starts to splutter, add all the other ingredients and mix well. Close with a lid and cook on a slow fire till steam comes and it starts to soften.
3. Remove the lid and continue cooking until the cabbage is tender and cooked.

Cooking Tips

1. Use a heavy-bottomed pan or skillet so that the cabbage doesn't get browned or burnt easily. If it starts sticking, splash a bit of water on top and continue cooking for a few more minutes.

2. Stir in the coconut at the end so that it doesn't become soggy as well as to maintain its texture and flavor.

3. Cook the cabbage thoran on medium heat, covered with the lid initially. This will help to steam the cabbage in its moisture and make it tender. Then uncover to evaporate excess water.

4. Cook until the cabbage is cooked and tender but with a slight bite to it. It should not be burnt or overcooked.

How to Serve

Cabbage thoran is usually served along with rice, sambar, rasam, or moru curry, along with your choice of crunchy side dishes, such as fried veg or non-veg items and papadums. This Kerala-styled stir-fry is an essential dish in Sadya too during the time of Onam.

The Story Behind Cabbage Thoran

Cabbage is one of the vegetables that is available in Kerala throughout the year. And for this reason, cabbage thoran is a staple in most of the households in Kerala. On top of that, cabbage is reasonably priced and can be made easily, all of which gives us Malayalis more reason to make it on a regular basis. The making of cabbage thoran has the perfect balance of steaming and sautéing in it, which allows the cabbage to retain its natural sweetness while absorbing the complex flavors of mustard seeds, green chilies, and turmeric.

Thoran is basically a dry dish consisting of vegetables, grated coconut, and spices. Grated coconut and spices remain the same, but then you can use any vegetable or a combo of veggies of your choice to make thoran. Mildly spiced, Thorans are the ultimate comfort food for Malayalis and for all who are hooked on their delicate yet simple taste.

Pro Tips for Perfect Results

1. Use a young cabbage head that is crisp and firm for this recipe. Soft & spongy as well as mature cabbage are not suited for making thorans. Mature ones will take a long time to cook, requiring more water, which might sometimes lessen the flavor of the dish.

2. Green, purple, or red cabbage can be used. Discard the thick stems and core.

3. Fresh or frozen grated coconut works for this recipe.

4. Chop the cabbage as finely as possible. Or you can even slice it thinly or shred it. When they are chopped or sliced evenly, it helps in even cooking.

Cabbage Thoran Variations

1. To spice it up, you can add 1/4 to 1/2 teaspoon of ground black pepper.

2. Cabbage Carrot Thoran in which grated carrots are added with cabbage for more nutrition, taste and texture.

3. Cabbage and Moong Dal Thoran, in which split yellow moong dal is added to up the protein content.

4. Cabbage and Green Gram Thoran, in which payar, or cooked whole green gram, is used for a hearty twist.

5. Cabbage Egg Thoran, in which we stir in scrambled eggs for extra protein.

Storing & Reheating Tips

Leftover thoran can be stored in airtight containers for 2 to 3 days in the refrigerator. Reheat gently on the stove until warmed. Freezing is not recommended for thoran.

Common Mistakes to Avoid

1. Do not overcook the cabbage, as it gives out a sulfur-like smell while cooking while being mushy.

2. Adding too much coconut can overwhelm the cabbage and prevent the cabbage flavour from shining.

3. Adding salt last. When it is added last, the cabbage will not release water properly during the steaming phase. This in turn can make it watery.

Frequently Asked Questions

1. Why is my thoran watery?

Usually, it is caused by cooking the cabbage uncovered long enough to evaporate moisture or when coconut is added too early in the cooking process.

Equipment Needed

Heavy-Bottomed Pan or Skillet

Wooden Spatula

Chopping Board & Knife

Bowl

• Whatsapp
• Facebook
• Twitter
• Pinterest

You may also like