A classic Kerala-style dry sabzi, Cabbage Thoran is light, flavorful, and pairs beautifully with rice and sambar/rasam. It’s a staple in Onam Sadya too.
🌿 Ingredients
- Cabbage – 2 cups, finely chopped/shredded
- Grated coconut – ½ cup
- Green chilies – 2–3, slit
- Shallots (small onions) – 4–5 (or ½ medium onion, chopped)
- Garlic – 2 cloves (optional)
- Turmeric powder – ¼ tsp
- Curry leaves – 1 sprig
- Mustard seeds – ½ tsp
- Dry red chili – 1
- Coconut oil – 2 tbsp
- Salt – as needed
🍳 Preparation
- Grind Coarsely – In a small blender, pulse grated coconut with green chilies, shallots, garlic, and turmeric (just crush, don’t make a paste). Keep aside.
- Temper – Heat coconut oil in a pan, add mustard seeds, let them splutter. Add dry red chili and curry leaves.
- Cook Cabbage – Add chopped cabbage and salt. Stir well.
- Mix Coconut Masala – Add the coconut mixture, stir, and cook covered on low flame for 5–7 mins (do not overcook, keep it crunchy).
- Serve – Switch off the flame and serve warm with rice and dal/sambar.
✨ Tips:
- Always use coconut oil for authentic Kerala taste.
- Keep cabbage slightly crunchy, not mushy.
- Can add a pinch of cumin while grinding coconut for extra flavor.