Cabbage Thoran or stir fry is a signature Kerala dish. It’s served for lunch as a side dish / accompaniment and is a sure thing even for Sadyas. This delicious thoran is super easy to make, the beautiful yellow color makes it really beautiful to look at and ofcourse it’s rich in nutrients and antioxidants. My little niece loves Cabbage Thoran so much that she needs it for lunch. Daily. And since it’s so good and easy to make…why say no?
I remember when I was working, I would get back home at around 5 pm and would be darn hungry. Yea.. I was a workaholic so rarely would eat at work. So by the time I got back home, I would transform myself to a PIG…ready to eat anything. But like duh everyone’s done with their lunch and it was too early for dinner (around this part of the world most people don’t get back home from work till about 8 pm and dinner’s always like around 10). Plus, I would have only about 30 minutes on hand before I head out again for my evening classes. So I would raid the fridge like crazy just to get something quick to grab and will be all smiles when I see there’s some leftover cabbage thoran from lunch. Would grab a leftover chapathi, paratha, tortilla, puri or else even bread….stuff the cabbage in it and eat :). Fulfilling. Delicious. Bliss.
- Cabbage – 1/2 of one large or one small, finely shredded. ( I quarter a large cabbage and use a sharp knife to slice them really fine. This you don’t get if you use a grater).
- Onion – 1, chopped
- Coconut – 1 cup grated
- Green chillies – 2 (add more or less acc. to your desired spice level)
- Mustard seeds – 1/2 teaspoon
- Cumin powder – 1/4 teaspoon
- Turmeric powder – 1/2 teaspoon
- Oil – 1 tablespoon
- Curry leaves – one sprig
- Salt to taste
Heat oil in a non-stick pan and splutter mustard seeds.
Add the chopped onions and saute for about 2 minutes. Add turmeric and cumin powder. Saute. Then add green chillies and curry leaves.
Now, add the sliced cabbage and cook it on low flame with the pan closed for 2-3 minutes.
Remove the lid, add the grated coconut and saute again for another couple of minutes. Check salt level.
Your cabbage thoran is ready to eat. And it hardly took 10 minutes! 🙂
If you’re using a non-stick pan, there’s no need to add water because the steam released when the pan is closed, is enough to prevent it from scorching. This way the cabbage will retain some of its color, have a bite to it and wont be all mushy and soggy. Do not add water. At the max, just sprinkle some water, if needed.
You can even add some scrambled eggs to it and make a chapathi or tortilla wrap.