Cabbage Thoran Recipe – Easy Kerala-Style Cabbage & Peas Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Cabbage Thoran Recipe – Easy Kerala-Style Cabbage & Peas Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cabbage Thoran. It’s a simple, flavorful stir-fry from Kerala, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s perfect as a side dish with rice and sambar, or even with chapati. Let’s get cooking!

Why You’ll Love This Recipe

This Cabbage Thoran is seriously easy to make – ready in under 30 minutes! It’s packed with fresh flavors and textures, and it’s a fantastic way to get your veggies in. Plus, the aroma while it’s cooking is just divine. It’s a wonderfully comforting dish that’s both healthy and satisfying.

Ingredients

Here’s what you’ll need to make this delicious Cabbage Thoran:

• 4 cups shredded cabbage
• 1 handful fresh/frozen peas
• 3 tbsp grated coconut
• 2 tsp oil
• 1 tsp mustard seeds
• 0.75 tsp urad dal (split black lentils)
• 1 pinch asafoetida (hing)
• 2 green chilies, slit lengthwise
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this Kerala-style thoran special.

• Coconut: Freshly grated coconut is the traditional choice, and it adds a lovely sweetness and texture. If you can’t find fresh, unsweetened desiccated coconut works well too.
• Mustard Seeds: These little guys are essential for that signature South Indian tempering. Don’t skip them! They add a wonderful pop and nutty flavor.
• Asafoetida (Hing): A tiny pinch of asafoetida goes a long way. It adds a unique savory depth and aids digestion. It can be a bit pungent on its own, but it mellows out beautifully when cooked.

Traditionally, thoran is made with a single vegetable, but feel free to experiment! Carrot, beans, beetroot, or even cauliflower can be added. My aunt always adds a bit of chopped carrot for extra sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely shred the cabbage. Slit the green chilies lengthwise – this helps release their flavor.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
3. Now, add the urad dal, asafoetida, green chilies, and curry leaves. Sauté until the dal turns golden brown. Keep an eye on it, as it can burn quickly.
4. Add the shredded cabbage and peas to the pan. Mix well with the tempering, ensuring everything is coated in the spices.
5. Sprinkle a little water (about 2-3 tablespoons) over the cabbage, cover the pan, and cook on low heat for 10-12 minutes. Stir occasionally to prevent sticking.
6. Once the cabbage softens, add salt and grated coconut. Mix thoroughly. Taste and adjust the salt if needed.
7. Serve warm as a side dish with rice and sambar, or with chapati. Enjoy!

Expert Tips

• Shredding Cabbage: For the best texture, shred the cabbage finely. You can use a knife or a mandoline.
• Tempering is Key: Don’t rush the tempering process. It’s where all the flavor develops.
• Don’t Overcook: You want the cabbage to be tender-crisp, not mushy.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it spicier, add an extra green chili or a pinch of red chili powder. For a milder flavor, remove the seeds from the green chilies.
• Festival Adaptations: Cabbage Thoran is a popular side dish during Onam and Vishnu festivals in Kerala. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

This Cabbage Thoran is incredibly versatile. It’s fantastic with:

• Rice and sambar
• Chapati or roti
• As a side with any South Indian curry
• Even as a filling for wraps!

Storage Instructions

Leftover Cabbage Thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It’s best enjoyed fresh, though!

FAQs

What is Thoran and where does it originate from?

Thoran is a traditional Kerala dish made by stir-frying vegetables with coconut and a unique tempering of mustard seeds, urad dal, and curry leaves. It’s a staple in Kerala cuisine and is known for its simplicity and flavor.

Can I use other vegetables in this Thoran recipe?

Absolutely! Feel free to experiment with different vegetables like carrots, beans, beetroot, or cauliflower.

How can I adjust the spice level of the Cabbage Thoran?

You can adjust the spice level by adding more or fewer green chilies, or by adding a pinch of red chili powder.

What is the best way to shred cabbage for this recipe?

Finely shredded cabbage works best. You can use a knife or a mandoline to achieve this.

Can I make this Thoran ahead of time?

While it’s best enjoyed fresh, you can make it a day ahead and reheat it. The texture might be slightly different, but it will still be delicious!