Indian cuisine · Vegetable Dishes

Cabbage Thoran

Finely shredded Kerala white cabbage with fresh coconut, turmeric and curry leaves, briefly steamed in coconut oil.

Ingredients · for 4 servings

• 1 small white cabbage (about 1 kg)
• 150 g grated coconut (or 200 g freshly grated coconut)
• 2 green chilies
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 2 sprigs curry leaves
• 1 onion
• 3 tbsp coconut oil
• Salt

Instructions

1. Quarter the cabbage, remove the core and shred the leaves into very fine strips; finely dice the onion.
2. Crush the grated coconut, green chilies, cumin and turmeric in a mortar or briefly in a blender into a coarse, moist mixture — not a paste, it should stay crumbly.
3. Heat coconut oil in a wide pot, let the mustard seeds pop for 30 sec., toast the urad dal for 1 min. until golden brown, and add the curry leaves.
4. Sauté the onion for 2 min. until translucent, then add the cabbage, season with salt and toss over high heat for 2 min. until it wilts slightly.
5. Pour in 2 tbsp water and steam covered over gentle heat for 6–8 min. until the cabbage is soft but still slightly crisp.
6. Fold in the coconut mixture, warm through uncovered for 2 min. until the thoran smells dry and fragrant, and serve as part of a sadya or with rice.