Cabbage Thoran Recipe – Kerala Style Coconut Cabbage Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Cabbage Thoran Recipe – Kerala Style Coconut Cabbage 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 become a regular in my kitchen, and I know you’ll love it too.

Why You’ll Love This Recipe

This Cabbage Thoran is more than just a vegetable dish. It’s quick, easy, and packed with flavor. The combination of crunchy cabbage, fragrant coconut, and those lovely Kerala spices is just divine. Plus, it’s a fantastic way to get your veggies in! It’s perfect as a side dish with rice and sambar, or even as a light meal on its own.

Ingredients

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

• 3 cups shredded cabbage
• 1/2 tsp turmeric powder
• As needed salt
• 1/2 cup grated coconut
• 2-3 green chilies
• 6 small onions (or 1 large onion)
• 1 tsp cumin seeds
• 1 inch ginger
• 1.5 tbsp coconut oil
• 1 tsp mustard seeds
• 2 tsp urad dal
• 1 dried red chili
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key things.

• Coconut: Freshly grated coconut is the way to go if you can get it. It adds such a beautiful sweetness and texture. If you’re using frozen, make sure it’s thawed completely and any excess water is squeezed out. About 80-100g of grated coconut is equivalent to ½ cup.
• Kerala Spices: The combination of cumin and curry leaves is what gives this dish its authentic Kerala flavor. Don’t skimp on the curry leaves – they’re essential!
• Coconut Oil: Seriously, use coconut oil. It makes all the difference. The aroma is incredible, and it complements the other flavors perfectly.
• Fresh Curry Leaves: These aren’t just for flavor; they add a wonderful fragrance. Try to find fresh ones – they really elevate the dish. If you can’t find fresh, dried will work in a pinch, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the cabbage, remove the thick core, and finely shred or thinly slice it. Set aside.
2. Now, let’s make the coconut paste. Grind the coconut, green chilies, ginger, cumin seeds, and small onions into a coarse paste without adding any water. You want it to be a little textured, not completely smooth.
3. In a bowl, combine the shredded cabbage, coconut paste, turmeric powder, and salt. Mix everything together really well, making sure the cabbage is nicely coated.
4. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – that spluttering is where the flavor starts!
5. Add the urad dal, red chili (broken into pieces), and curry leaves to the pan. Sauté until the urad dal turns golden brown. Keep an eye on it, as it can burn quickly.
6. Add the cabbage mixture to the pan. Sauté on medium-low heat for about 2-3 minutes, stirring occasionally.
7. Cover the pan and cook on low heat for 15-20 minutes, stirring every now and then. If it starts to stick, add a splash of water – just a tablespoon or two. You want the cabbage to be tender but still have a little bit of crunch.

Expert Tips

• Don’t overcook the cabbage! You want it to retain some of its crunch.
• Adjust the amount of green chilies to your spice preference.
• Using a heavy-bottomed pan will prevent the cabbage from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.
• Spice Level Adjustment: If you like things mild, use only one green chili or remove the seeds. For a spicier kick, add another chili or a pinch of chili powder. My friend, Priya, loves to add a tiny bit of cayenne pepper for extra heat!
• Regional Variations within Kerala: In some parts of Kerala, people add a pinch of asafoetida (hing) to the tempering for a unique flavor. You can also add a handful of chopped coriander leaves at the end for freshness.

Serving Suggestions

Cabbage Thoran is best served warm with steamed rice and a side of sambar. It also pairs well with rasam or dal. It’s a complete and satisfying meal!

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 might lose a little of its crunch, but it will still be delicious.

FAQs

Q: What is Thoran and its significance in Kerala cuisine?

A: Thoran is a classic Kerala side dish made with finely chopped vegetables, coconut, and spices. It’s a staple in most Kerala homes and is often served as part of a sadya (a traditional Kerala vegetarian feast).

Q: Can I use pre-shredded cabbage?

A: Yes, you can! It will save you some time. Just make sure it’s not too finely shredded.

Q: What is the best way to grate coconut for this recipe?

A: Traditionally, coconut is grated using a coconut scraper. But if you don’t have one, you can use a food processor or buy pre-grated coconut. Freshly grated is always best, though!

Q: Can I make this dish ahead of time?

A: You can prepare the coconut paste ahead of time and store it in the refrigerator. However, it’s best to cook the thoran just before serving for the best texture and flavor.

Q: What can I substitute for Urad Dal?

A: If you don’t have urad dal, you can use chana dal (split chickpeas) as a substitute, although the flavor will be slightly different.

Enjoy making this Cabbage Thoran! I hope it brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!