Cabbage Thoran
This simple but fingerlicking-good Cabbage Thoran is a popular vegetable side from the south Indian state of Kerala. It is exquisitely flavored with coconut oil, curry leaves and peppercorns and it takes under 30 minutes from scratch.
Servings: 8 servings
Calories: 65kcal
Ingredients
- 1 large head cabbage (shredded with a knife, not in a food processor)
- 1 packed cup grated unsweetened coconut
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon black peppercorns (use less for less heat)
- 2 green chilies (minced)
- 1 tablespoon ginger (grated)
- ½ teaspoon turmeric
- 1 sprig curry leaves
- Juice of ½ lemon
- 2 tablespoon cilantro
- Salt to taste
Instructions
- Pound the black peppercorns and cumin seeds in a mortar and pestle. Set aside.
- In a large bowl, mix together the cabbage, coconut, ginger, turmeric, green chilies, and some salt. Set aside.
- Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the cumin and pepper. Stir for a few seconds. Add the curry leaves and stir-fry for 30 seconds more.
- Add the cabbage-coconut mixture. Stir well to combine.
- Turn the heat to medium-low, cover the saucepan, and cook the cabbage for 15-20 minutes, or until it's quite soft. Stir frequently to ensure it doesn't stick at the bottom. If needed, add a couple of tablespoons of water.
- When the cabbage is quite tender, add to it the lemon juice and coriander leaves. Add salt f needed.
- Serve hot or warm.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 179IU | Vitamin C: 64mg | Calcium: 73mg | Iron: 1mg