This is a signature Kerala dish…If there is an event which serves lunch then this dish is a sure thing as an accompaniment. Super easy to make, good to look at,nutritious and delicious are some things going in favor of this dish. Cabbage thoran and fish with some rice is one of those ‘perfect food pairings’.
Usually the cabbage thorans that I make were quite watery…I could never figure out how to make a dry cabbage curry. At a potluck lunch, one of the members at my church had brought this dish and I managed to get the secret from her, and now I share it with you.
Cabbage shredded into small pieces- one small or half of a big cabbage head.
I usually cut the whole cabbage into 4 or 8 small quarters, and then slice them at an angle into super fine shreds
Carrot 1 small ,cut or shredded into small pieces
Coconut 1 cup shredded
Greenchillies 5-6( add more or less to suit yr level of spiciness)
Jeera/cumin seeds 1/4 tsp
Shallots or onion diced 1/2 cup
Mustard seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 1 tablespoon
Curry leaves one sprig
Salt to taste
Combine the cabbage, carrots, coconut, salt, crushed green chillies and cumin. Use your hands to mix them well.
Add oil to the hot pan. When the mustard seeds splutter, add the onions and stir for 2-3 min. Add the curry leaves now.Then add the turmeric powder and fry for about 30sec. Then add the cabbage mixture, mix everything well and then close the pan with a lid. After about 2 min, remove the lid, give a light stir and return the lid. Remove the lid and stir the cabbage every 2 min. After about 6-8min, the thoran should be done. There is no need to add any water at all…use a nonstick pan for this recipe. The cabbage will retain some of its color, have a bite to it and wont be all mushy.