Cabbage Thoran (Stir-fry)
Cabbage Thoran (Stir-fry)
Yield: 4-5
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
The perfect side dish for any meal.
Ingredients
- Cabbage - 1 lb. (small) - shredded
- Mustard seeds - 1/4 tsp
- Curry leaves - 1 sprig - 10 to 12 leaves
- Shallots - 4 each - diced
- Dried Red Chili - 2 each (seedless)
- Turmeric powder - 1/4 tsp
- Salt - 2 tsp
- Coconut oil - 1 tbsp
- Grated coconut - 1 cup
Instructions
- Remove the thick fibrous exterior layers of the cabbage and wash thoroughly. Shred cabbage into thin pieces (this helps the cooking process to be faster - the thinner the cabbage pieces, the faster it will cook.)
- Dice shallots. Heat coconut oil in a wok. Start with spluttering the mustard seeds and then add curry leaves. Add shallots and saute it until soft and translucent.
- Add turmeric powder and saute it.
- Then add chopped cabbage with enough salt. It naturally has water in it, which releases while it gets cooked. Close the pan and let it cook for about 4 minutes or until the cabbage is soft.
- Add the coconut and give it a good stir and let it fry for another minute or until any excess water evaporates.
- Cabbage Thoran is done. Adjust salt as needed. Serve with rice and chicken curry (two different kinds of chicken curry recipes can be found in this blog)
Heat coconut oil in a wok. Start with spluttering the mustard seeds and then add curry leaves. Add shallots and saute it until soft and translucent.
Add turmeric powder and saute it.
Then add chopped cabbage with enough salt. It naturally has water in it, which releases while it gets cooked. Close the pan and let it cook for about 4 minutes or until the cabbage is soft.
Add the coconut and give it a good stir and let it fry for another minute or until any excess water evaporates.
Cabbage Thoran is done. Adjust salt as needed.
Serve with rice and chicken curry (different kinds of Kerala chicken curry recipes can be found in this blog as well)
