Cabbage Thoran
Cabbage Thoran is a side dish made with cooked cabbage with a garnish of coconut, green chillies and cumin.
Ingredients
- 250 g Cabbage small sized
- 1 tsp Coconut Oil
- ½ tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 2 sprigs Curry Leaves
- ½ tsp Turmeric Powder
- ½ tsp Asafoetida Powder
- ½ tsp Salt (adjust as required)
- 2 tbsp Fresh Coconut grated
- 1-2 Green Chillies
- ½ tsp Jeera
Instructions
- The first step is to wash and slice the cabbage into thin strips. The best way to get equal size strips of cabbage is to cut the cabbage down the center. Then cut off the central thick vein. Stack the leaves on top of each other and slice thinly. It will take some time to get it as thin, but keep at it.
- Place a kadai on medium heat and add some coconut oil. Once the oil is warm, add the mustard seeds and split urad dal.
- As the mustard seeds stop sputtering, add the curry leaves and stir for a minute.
- Next, add the sliced cabbage. Sprinkle a teaspoon of turmeric powder, asafoetida powder and ½ tsp of salt. Stir until the cabbage is coated with turmeric.
- Sprinkle some water on top of the cabbage, bring the flame to a low and close the lid of the kadai. The cabbage will steam cook and if you notice that the water levels are reducing, sprinkle some more water. Don't move away from the stove because cabbage should take less than 5 minutes to fully cook.
- While the cabbage is cooking, you can get the final garnish ready. To a small mixer jar, add grated coconut, green chillies and jeera. Pulse grind 2-3 times and you have the final garnish ready.
- Once the cabbage has cooked and there is no moisture left in the kadai, turn off the heat.Add the coconut-green chilli garnish and mix them all well.
- Your Cabbage Thoran is ready!