Authentic Kerala-Style Cabbage Thoran Recipe: A Burst of Flavors
Kerala-style cabbage thoran, with its unique blend of spices, coconut, and fresh cabbage, this dish brings a burst of authentic South Indian taste
What is Thoran?
Thoran is a traditional South Indian stir-fry dish that features vegetables, grated coconut, and aromatic spices. It’s a staple in Kerala cuisine and is often served as a side dish with rice and other main courses.
The Essence of Kerala Cuisine
Kerala’s culinary tradition is renowned for its use of coconut, spices, and fresh ingredients. The state’s cuisine is a harmonious blend of aromatic herbs and spices, resulting in dishes that are both comforting and invigorating to the senses.
Gathering Your Ingredients
Fresh Cabbage Start by selecting a firm and fresh cabbage. A medium-sized cabbage will generally suffice for a family-sized portion. Ensure the cabbage is cleaned and finely chopped to create an even texture in your thoran.
Authentic Kerala-Style Cabbage Thoran Recipe: A Burst of Flavors
Ingredients
- 1/2 medium-sized cabbage shredded
- 1/2 cup freshly grated coconut
- 1/4 teaspoon turmeric powder
- 6 shallots finely chopped
- 2-3 garlic cloves
- 2 tablespoons oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon Urad Dal
- 2-3 green chilies slit
- 2 Dry Red Chilly
- 2 sprigs Curry leaves
- 1/4 teaspoon Black pepper
- 1/2 tablespoons Ginger, finely chopped
Instructions
- Combine the grated cabbage, salt, grated coconut, turmeric powder, finely chopped shallots, finely chopped ginger, green chilies and finely chopped garlic.
- Heat coconut oil in a pan over medium heat.
- Add mustard seeds and let them crackle. Add urad dal, cumin seeds and dry red chilies to the pan. Sauté until the urad dal turns golden.
- Add cabbage and mix all together. Let the cabbage cook over medium high heat.
- Once cooked, let any excess moisture evaporate, leaving you with a tasty dry dish.
- Once your Kerala-style cabbage thoran is ready, serve it as a side dish alongside steaming hot rice.
Notes
- Adjust the quantity of green chilies to suit your spice tolerance. For a milder version, deseed the chilies before chopping.
- To retain the vibrant green color of the cabbage, avoid overcooking. Aim for that delightful balance between tenderness and crunch.
- While store-bought grated coconut can be convenient, the authenticity and flavor of freshly grated coconut are unparalleled.
Kerala Style Cabbage Thoran – Variation #1
Ingredients
- 1/2 small cabbage, finely sliced
- 5 shallots, finely chopped
- A small piece of ginger, minced
- 2 green chillies, finely chopped
- 1/2 cup grated coconut
- 1 string of curry leaves
- 1 teaspoon mustard seeds
- 2 dry red chillies
- 2 pinches of turmeric powder
- 2 tablespoon oil
Direction
Preparing Coconut Mix
- Crush ginger, green chili, curry leaves, and shallots.
- Mix the above mixture with chopped cabbage and coconut. Thoroughly combine all the ingredients using your hands.
- Heat oil in a non-stick pan.
- Add mustard seeds and dried chili, allowing them to splutter.
- Add the cabbage mixture and stir well. Cook cabbage over medium-high heat.
- If you prefer a slight crunch of your cabbage thoran then you can cook without covering over medium-high heat.
- If you like to cook cabbage tender then cover and cook the thoran until the cabbage is tender. Once cooked, remove the lid and let any excess moisture evaporate, leaving you with a beautiful dry dish.
- Once well-cooked, remove from heat.
- Serve alongside rice.
Cabbage Thoran – Variation #2
Ingredients
- 1/2 medium-sized cabbage, shredded or finely chopped
- 5-6 shallots or 1/4 cup regular onions (Savola), chopped
- 1/2 cup grated coconut
- 2-3 cloves of garlic, finely chopped
- 1/4 teaspoon cumin
- 3-4 green chillies, slit lengthwise
- A pinch of turmeric powder
- 1/2 teaspoon mustard seeds
- A sprig of curry leaves
- Salt, to taste
- 2 tablespoons oil
Direction
Preparing Coconut Mix
- In a blender or using your hands, combine the grated coconut, turmeric powder, finely chopped shallots, cumin seeds, and garlic. Pulse just once to create a coarse mixture. This blend will infuse your thoran with delightful aromas.
Sautéeing Mustard Seeds
- Heat oil in a pan over medium heat.
- Add mustard seeds to the hot oil and let them sizzle and pop.
- Once the mustard seeds begin to splutter, add curry leaves and slit green chilies. Sauté for a minute to release their flavors.
- Add Shredded Cabbage, toss in the shredded cabbage, and stir it well.
- Cover and Cook: Close the pan with a lid and let the cabbage cook for a minute. This helps it soften slightly.
Adding the Coconut Mix
- Uncover the pan and add the coconut mixture that you prepared earlier.
- Cover the pan once again and allow the thoran to cook on low heat. Remember to stir occasionally to prevent sticking.
- Keep an eye on the cabbage’s texture. It should be tender yet maintain a slight crunch.
- Once the cabbage is perfectly cooked, your Kerala-style cabbage thoran is ready to be enjoyed.
Serving and Pairing Suggestions
A Perfect Accompaniment
Serve your cabbage thoran with steamed rice, and let the flavors complement each other. A drizzle of ghee over the rice adds a luxurious touch.
Complementary Dishes
Pair cabbage thoran with traditional Kerala dishes like sambar, rasam, or avial for a complete and satisfying meal experience.
Absolutely! While shallots offer a unique flavor, regular onions can also be used.
Freshly grated coconut imparts an authentic taste, but you can use frozen grated coconut as well.