As mentioned in one of the previous posts, ‘Thoran’ is also known as ‘Upperi’ in some parts of Kerala. Thoran is basically some sauteed vegetables plus coconut, (that’s lots and lots of coconut). Among the variations of Thoran recipes, ‘Cabbage Thoran’ is the most common one. It is a must-have dish for a typical Kerala Sadhya (Banquet).
Let’s see how to prepare this thoran. A detailed recipe is given below.
- Cabbage – 1/2 of a medium sized cabbage, finely chopped. (Or you can use the vegetable scrapper)
- Grated coconut – 1 cup
- Shallots – 4 to 5, finely sliced
- Curry leaves – 1 sprig
- Garlic – 3 to 4 cloves
- Green chillies – 2 to 3
- Turmeric powder – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Mustard seeds – 1/4 tsp
- Dry red chillies – 3
- Salt – As per taste
- Coconut oil – As required
- Heat some coconut oil and splatter some mustard seeds.
- Add 1/4 tsp cumin seeds and 1/2 tsp urad dal.
- When the urad dal starts turning golden brown, add dry red chillies.
- As soon the dry red chillies start to turn darker, add the sliced shallots, curry leaves, garlic and green chillies. Slightly saute till the raw smell is gone and shallots is golden brown in color.
- Add the required amount of salt and turmeric powder.
- Add the chopped cabbage and mix really well.
- Cook in a low flame with lid closed. Remember to stir in between. Cook till the water content is reduced and the cabbage becomes soft.
- Finally, add 1 cup of grated coconut and mix nicely. Cook for another 2 to 3 minutes.
- Cabbage Thoran is ready to serve. It is best when served with rice and some curries like Sambhar.
Isn’t it super easy and delicious?
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