Purple Cabbage Thoran Recipe – Kerala Style Peas & Coconut Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Purple Cabbage Thoran Recipe – Kerala Style Peas & Coconut Stir-Fry

Introduction

Oh, Thoran! This humble Kerala-style stir-fry holds a very special place in my heart. It’s one of those dishes my Ammamma (grandmother) always made, and the aroma instantly transports me back to her cozy kitchen. It’s simple, vibrant, and packed with flavour – a perfect side dish to brighten up any meal. Today, I’m sharing my version of Purple Cabbage Thoran, with sweet peas and a generous helping of coconut. Trust me, it’s easier than it looks!

Why You’ll Love This Recipe

This Purple Cabbage Thoran isn’t just delicious; it’s a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s healthy, brimming with veggies and good fats from the coconut. And it’s incredibly versatile, pairing beautifully with rice, sambar, and even roti. Plus, the vibrant purple cabbage makes it a real showstopper on the table.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 2.5 cups purple cabbage, thinly sliced
• 2 tbsp fresh peas
• 3 tbsp grated coconut
• 0.5 tsp coriander seeds
• 0.5 tsp cumin seeds
• 2 nos red chillies
• 2 nos small onion
• 2 tbsp cooking oil
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp channa dal (split chickpeas)
• 1 no big onion, finely chopped
• 1 no green chilli, slit lengthwise
• Salt, as needed
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Using purple cabbage adds a beautiful colour and a slightly peppery flavour. Fresh peas are best, but frozen work in a pinch (more on that later!). Don’t skimp on the coconut – it’s essential for that authentic Kerala taste. I prefer freshly grated coconut, but unsweetened desiccated coconut will do. And the spices? They’re the heart and soul of this dish, bringing warmth and depth. Using a good quality coconut oil really elevates the flavour too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Thinly slice the purple cabbage and finely chop the big onion. Slit the green chilli lengthwise – be careful with those!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and channa dal. Let them turn golden brown, then toss in the curry leaves.
3. Now, add the chopped big onion and green chilli. Sauté until the onions turn translucent – about 3-5 minutes.
4. Add the sliced cabbage, fresh peas, and salt. Sauté for another 2-3 minutes, stirring occasionally.
5. Sprinkle in a little water (about ¼ cup), cover the pan, and cook for 10 minutes, or until the cabbage softens. Remember to stir occasionally to prevent sticking.
6. While the cabbage is cooking, let’s make the masala. Grind the coconut, coriander seeds, cumin seeds, red chillies, and small onions into a coarse paste without adding any water. This is key for a good texture.
7. Once the cabbage is cooked, mix in the ground masala. Stir-fry for 3-4 minutes, allowing the flavours to blend beautifully. You’ll know it’s ready when everything is well combined and fragrant.
8. Serve hot with steamed rice and a comforting sambar. Enjoy!

Expert Tips

• Don’t overcook the cabbage! You want it to retain a little bit of crunch.
• Adjust the amount of red chillies to your liking.
• A pinch of turmeric powder adds a lovely colour and flavour.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• My Family’s Favourite: We sometimes add a handful of grated carrots for extra sweetness and colour.
• Friend’s Request: A friend asked for a version with beans – it worked wonderfully! Just add about a cup of chopped beans along with the cabbage.
• Personal Touch: I love adding a squeeze of lime juice at the end for a little zing.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using cooking oil and not ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 1 or omit them altogether.
• Medium: Use 2 red chillies as per the recipe.
• Spicy: Add 3-4 red chillies, or use a spicier variety.

Festival Adaptations

Thoran is a staple during Kerala festivals like Onam and Vishu. It’s often part of the elaborate Onasadya feast. You can make a larger batch and serve it as part of your festive spread.

Serving Suggestions

• Steamed rice and sambar are the classic pairing.
• Roti or paratha also work beautifully.
• Serve as a side dish with any South Indian meal.
• It’s also delicious as part of a vegetarian thali.

Storage Instructions

Leftover Thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Thoran and where does it originate from?

Thoran is a traditional Kerala-style stir-fry, typically made with vegetables, coconut, and spices. It’s a staple in Kerala cuisine and is known for its simplicity and flavour.

Can I use frozen peas in this recipe?

Yes, absolutely! If you don’t have fresh peas, frozen peas are a great substitute. Just add them directly to the pan along with the cabbage.

How can I adjust the spice level of this Thoran?

You can easily adjust the spice level by adding more or fewer red chillies. Removing the seeds from the chillies will also reduce the heat.

What is the best type of coconut to use for this recipe?

Freshly grated coconut is ideal for the most authentic flavour. However, unsweetened desiccated coconut is a good substitute.

Can this Thoran be made ahead of time?

While it’s best enjoyed fresh, you can prepare the masala paste ahead of time and store it in the refrigerator. This will save you some time when you’re ready to cook.