Keralan Cabbage Thoran
This is a great vegan Indian recipe that requires little prep work in comparison. Shredded green cabbage is sautéed in a spice paste, then finished off in a coconut paste. It might look a little boring, but it has immense flavor. This is great as a side dish or even as a main course with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Coconut Paste
- 1 cup frozen shredded coconut thawed
- 1 tsp cumin seeds crusged
- 4 garlic cloves chopped
- 1 birds eye green chili finely chopped
Cabbage Thoran
- 3 tbsp vegetable oil
- 6 cups green cabbage shredded
- 2 tsp black mustard seeds
- 2 dried red chilies split open
- 1 small white onion finely chopped
- 12 curry leaves
- 1 tsp turmeric powder
- salt to taste
Garnish
- 1/4 cup cilantro chopped
Instructions
- Measure out 1 cup of fresh or frozen shredded coconut.
- Purée the coconut and the rest of the paste ingredients in a food processor or immersion blender to a paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the mustard seeds and dried chili pepper, sautéing for 10 seconds.
- Add in the onions and half of the curry leaves. Fry for 5 minutes.
- Stir in the turmeric.
- Mix in the cabbage, making sure that it’s evenly coated. Season with salt.
- Stir in the coconut paste. Cover the cabbage and stir fry for 8 minutes, stirring once half way through.
- Turn off the heat and garnish with cilantro and the remaining curry leaves.
