Cabbage Thoran Recipe-Kerala Style-Cabbage Stir Fry Kerala

Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. This is a very easy and quick stir fry which goes well with rice. Thoran is one of the many dishes in the Onam Sadya menu. Today we will learn how to make cabbage thoran following this easy recipe with step wise pictures.

Cabbage Thoran-Kerala Style

Prep Time : 10 mins

Cook Time : 20 mins
Serves: 3
Recipe Category: Side Dish-Curry
Recipe Cuisine: Kerala

Ingredients needed

   Cabbage – 3 cups (finely chopped)
   Shallots-Pearl onions-cheru ulli -4 (finely chopped)
   Green chilli- 2-3 slit
   Turmeric powder -1/4 tsp
   Virgin Coconut oil -2 tsp
   Salt needed
   Curry leaves -few
   Grated coconut -1/3 cup
   Cumin seeds -1 tsp

For the seasoning

   Pure Coconut Oil -1 tbsp
   Mustard seeds -1 tsp
   Curry leaves- few

Preparation

Finely chop cabbage.

Pound or blitz/grind grated coconut and cumin seeds in a blender just for a second.

Mix together cabbage, pearl onions, slit green chilli, turmeric powder, curry leaves, coconut + cumin seeds, 2 tsp oil and salt needed nicely with your fingers.

Method

Heat coconut oil, add mustard seeds, when it splutters, add the mixed ingredients.

Sprinkle little water and cook covered on low flame stirring from time to time until soft.

Serve this delicious Kerala Style Cabbage thoran (curry) with rice.

You will love my other Onam Sadya Recipes (dishes)

Note – I used my Tupperware Ultimo Smart Chopper for chopping cabbage.

Use coconut oil for authentic Kerala flavor. I used virgin coconut oil for this recipe. You can Buy KLF Nirmal Virgin Coconut Oil from Flipkart.com

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!

Gooseberry Chutney-Nellikai (Amla) Thuvaiyal Recipe-Gooseberry Recipes

Vendhaya Dosai Recipe-Fenugreek Dosa-Healthy South Indian Breakfast

Easy Curry Leaves Kuzhambu-Quick Karuveppilai Kulambu Recipe

Misal Pav Recipe-How to make Misal Pav

Comments

Rebecca Subbiah

September 4, 2014 at 2:11 am

great recipe love Indian veggie sides

Bhuvana

September 20, 2015 at 5:34 am

Simple,easy yet a tasty recipe

eleanor

November 29, 2015 at 4:22 am

Nice recipe
But do we add ginger pr garlic in it

- Padhu Sankar
  
  November 30, 2015 at 4:20 am
  
  No, it is not added. But if you like you can add ginger as it aids in digestion.
  
Anu

August 11, 2017 at 7:05 am

Delicious and simple recipe. Many thanks for sharing.

Unknown

August 20, 2018 at 8:17 am

Nice recipe

GSrikumar

December 12, 2019 at 2:19 pm

Happened on you blog by chance and love it, I was really impressed by the food storage tips that are revealingly simple. Regrding thoran recipes, my issue is the veggie going soggy. How to preserve that crispy crunchy feel?

- PadhuSankar
  
  December 14, 2019 at 9:31 am
  
  Thank you for liking my recipes and tips. Veggies turn soggy as you are overcooking. To preserve crunchy texture of veggies,turn off once the veggies are done. Do not add too much water.
  
Sara

April 14, 2020 at 8:19 pm

Came out too good!! Super fast and simple. I will use ginger next time to try the difference. Thank you soooo much

Sherrell

August 1, 2020 at 9:45 pm

Very nice! I’m in the U.S., so fresh coconut isn’t too plentiful 🙂 If using dried shredded coconut, would you use sweetened or unsweetened? I didn’t have curry leaves so used lemon zest (was out of limes, the preferred substitute). Also, didn’t have chili peppers on hand so used a poblano. Still, these are minor substitutions, and the simple yet great flavors of the original recipe came through I think.