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A classic Kerala stir-fry made with finely shredded cabbage, grated coconut, and fragrant spices. This simple, healthy side dish comes together quickly and pairs perfectly with rice and sambar for an authentic South Indian meal.
For 4 servings
Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.
Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.
Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.
Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.
Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.
Serve immediately. Cabbage Thoran is best served hot as a side dish with steamed rice, sambar, or rasam.
A classic Kerala stir-fry made with finely shredded cabbage, grated coconut, and fragrant spices. This simple, healthy side dish comes together quickly and pairs perfectly with rice and sambar for an authentic South Indian meal.
This kerala recipe takes 25 minutes to prepare and yields 4 servings. At 187 calories per serving with 4.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Replace cabbage with other vegetables like finely chopped green beans, grated carrots, or grated beetroot to make different types of thoran.
Add 1 teaspoon of chana dal along with the urad dal during the tempering stage for an extra layer of crunch.
For a sattvic version, you can omit the shallots and garlic. The dish will still be flavorful from the coconut and other spices.
Cabbage is an excellent source of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by keeping you full longer.
This dish is rich in antioxidants from cabbage and spices like turmeric. Antioxidants help protect your body from damage caused by free radicals and reduce inflammation.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Yes, Cabbage Thoran is very healthy. It is a low-calorie, high-fiber dish packed with vitamins from cabbage and healthy fats from coconut. The spices used, like turmeric, also offer anti-inflammatory benefits.
A typical serving of Cabbage Thoran (about 1 cup or 185g) contains approximately 160-180 calories, primarily from the coconut and coconut oil.
Absolutely. If you can't find fresh coconut, frozen grated coconut is an excellent alternative. Just make sure to thaw it completely before grinding it with the spices.
Store any leftover Cabbage Thoran in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat in a pan or microwave before serving.
Cabbage Thoran is a traditional side dish in a Kerala meal. It pairs perfectly with steamed rice, Sambar, Rasam, Moru Curry (spiced buttermilk curry), or simple dal.
This recipe goes great with these complete meals
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