Cabbage mustard leaf thoran

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• Serves: 4 people
• Cooking: 25 minutes
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Another of Kerala's nourishing stir-fry, everyday cabbage meets the peppery tang of mustard greens, earthy spinach, and the mellowness of drumstick leaves.

Light yet filling, subtly spiced Cabbage Mustard Leaf ThoranCabbage mustard leaf thoran is is made with cabbage, mustard leaves, spinach, and drumstick leaves, it blends the sweetness of cabbage with the peppery greens. A weekday staple and another vegetable side found in lunchboxes. . It's the kind of dish that quietly completes any meal as a companion to rice, a contrast to a spicy curry, or simply a way to add greens to your kids' plate.

Ingredients

• Mustard Leaves - 1/2 Cup
• Coconut Pieces - 1/4 to 1/2 Cup
• Drumstick Leaves - 1/2 Cup
• Coconut Oil - 2-3 tablespoon
• Mustard Seed - 1 teaspoon
• Garlic - 2-3 cloves
• Small Onion - 2 number
• Salt - 1/2-1 teaspoon
• Cabbage - 1 number
• Spinach - 1/2-1 Cup
• Green Chilli - 1-2 number
• Cumin Seeds - 1 teaspoon

Directions

1. Wash and shred the cabbage and thinly chop the spinach, mustard and drumstick leaves.
2. Crush the coconut pieces, green chilli, garlic, cumin seeds, and salt.
3. Heat oil in a pan and add cumin seeds and mustard seeds.
4. When they crackle, add the crushed crushed coconut mixture, oniosn and curry leaves. Saute for 2 to 3 minutes.
5. Add the cabbage and cook for 5 minutes. Add the mustrd and drumstick leaves.
6. Close the lid cook till the water from the vegetable evaporates. Add sppinach in the lasdt 5 miniutes of cooking.
7. Sprinkle some water if the vegetables sticks to the bottom of the pan.

Cooking Tips

• Don't overcook the greens. Spinach cook quickly. Add them towards the end of cooking so they stay vibrant but soft.

• Cover and cook. The cabbage and greens will release moisture. Keep the flame low and cover the pan so the dish steams in its own juices.

• Finely slice onions. Uniform chopping helps it cook evenly and blend well with the other vegetables.

• Grate the coconut Invest in a inexpensive coconut grater or pound it coarsely with mortar and pestle.

How to Serve

• With rice and sambar, pulissery, or fish curry

• With curd and buttermilk

• With chapatis

• As part of a sadhya

• With dry meat curry like chicken roast

The Story Behind Cabbage mustard leaf thoran

This Cabbage Mustard Leaf Thoran reminds me of the first time I cooked with drumstick leaves and mustard greens picked from our kitchen garden back.

I remember shredding the cabbage into thin ribbons, washing the greens, and pulling out the stone mortar to make that familiar thoran paste. Coconut, cumin, garlic, chilli, and a pinch of salt — pounded until it turned into a coarse, fragrant mix.

The mustard and cumin seeds sputtered in coconut oil, while I threw in the curry leaves. Even as the kitchen smelled heavenly, in went the the kitchen. in went the vegetables to cook gently under a a lid the lid closed.

When I finally opened the lid, the mixture had softened into something delicious. A quick stirring of the spinach leaves added in last, and it was done.

What Is Cabbage Thoran?

In Kerala cuisine, thoran refers to a dry stir-fry made with vegetables, coconut, green chilli, garlic, and curry leaves. It's a staple across households and valued for this versatile and simple style of everyday cooking.

This version, Cabbage Mustard Leaf Thoran adds a mix of leafy greens to the basic cabbage thoran, namely spinach, mustard leaves (kadugu ila), and drumstick leaves (muringa ila). These are then gently sauteed in coconut oil until soft but dry.

Each of these greens bring a unique note. Mustard leaves lend a faint bitterness and pungency. Spinach balances the dish with its soft texture. Drumstick leaves contribute an earthy, mild zest.

While Cabbage adds sweetness and crunch along with onions.

Regional Variations

Central Kerala: Cabbage is combined with just spinach or drumstick leaves. The paste is coarser with less green chilli.

Southern Kerala: Adds turmeric and a bit of crushed shallots to the coconut mix. Some homes season with urad dal and red chillies in the tempering.

Northern Kerala: Sometimes uses grated carrots or raw papaya with the cabbage for colour and crunch. Coconuts are often more finely ground.

Palakkad: May feature mustard seeds, curry leaves, and dried red chilli tempering, closer to a poriyal style of the neighbouring state. Drumstick leaves are commonly used.

Every time I make this, I realise how dishes like thoran do more than fill our plates. They are the legacy of home cooks passed on from one generation to the next, to nourish our body and soul.

Pro Tips for Perfect Results

→ Shred the cabbage: Shred the cabbage and green leaves for even cooking and bite.

→ Avoid adding water: The cabbage releases its moisture. If the vegetables start sticking to the bottom of the pan, sprinkle some water adn stir often.

→ Don't overcook: The cabbage spinach thoran should have a bite and yet be tender.

→ Always wash and dry greens well. As they may have soil or insects clinging to them.

→ Use fresh coconut: Nothing beats the flavour and texture of freshly grated coconut. Use frozen coconut if you've run out of fresh

→ Drumstick (Moringa) leaves: Add a unique aroma and health benefit to this simple thoran.

Cabbage mustard leaf thoran Variations

1. Carrot Cabbage Thoran

Replace drumstick or mustard greens with grated carrot for a sweeter, vibrant twist.

2. Raw Papaya or raw mango

Young papaya or raw mango offers crunch and depth. Goes great with mustard leaves.

3. Green Gram Mix (Cherupayar) Add pre-cooked green gram for protein and texture. Complements the greens

4. More Spicy Add a pinch of crushed dry red chilli or a slit green chilli to the oil.

5. With Shallots Use finely sliced shallots instead of onion in the coconut mix for a deeper aroma.

Storing & Reheating Tips

→ Fridge: Store in an airtight container for 2-3 days. To store for 4-5 days, don't add the coconut while cooking. Cook the thoran with coconut when you plan to serve.

→ Reheat: Gently warm in a pan on low heat with a few drops of water

→ Freeze: The cabbage doesn't freeze well and loses texture. The grated coconut turns grainy when thawed

Common Mistakes to Avoid

→ → Using store-bought shredded coconut. The flavour is flat and often bitter. Use fresh or frozen coconut.

→ Cooking on high flame. This can burn the bottom or dry out the thoran before it's fully cooked.

→ Skipping the lid. Without it, the cabbage and greens won't cook evenly.

→ Not using coconut oil: The ingredient provides the nutty flavour to the dish along with grated coconut.

Frequently Asked Questions

1. Can I make this with just cabbage?

Yes, cabbage on its own makes a lovely thoran (check out teh cababge thoran recipe on the site). The greens add new zest tot eh dish.

2. Is this spicy?

Mild. You can increase the green chillies for more heat or add a red chilli during the tempering.

3. Can I skip coconut?

Coconut is key to authentic flavour. If you must skip it, try a handful of roasted gram dal powder for a bit of body, but the taste will differ.

4. Is this dish healthy?

It's low in fat, high in fibre, and packed with iron, calcium, and antioxidants from the greens.

5. Can I skip onions and garlic?

Skip onions and gralic on fasting days and add some hing or asofoetida for the pungency.

Equipment Needed

→ Large flat pan or kadai

→ Knife and chopping board

→ Spatula for gentle mixing

→ Lid for steaming

→ Small bowl for mixing cabbage

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