Thoran is a well-known side dish and an integral part of a traditional Kerala lunch. For Malayalees, Cabbage Thoran is a common accompaniment to rice, our staple food. It’s a popular stir-fry dish that can be made with various vegetables and meats, offering numerous health benefits. Today, I’m presenting Cabbage Thoran, which is particularly valuable due to its medicinal properties.
Cabbage and lettuce belong to the same family. This dish is easy to prepare, although chopping the cabbage into thin strips can be time-consuming. However, with a vegetable chopper, it’s quick to make. Cabbage is beneficial for reducing cholesterol levels, and its high fiber content makes it an excellent addition to a healthy diet. The Sinigrin component in cabbage helps prevent cancer.
To retain the benefits of cabbage, it’s essential not to overcook it. Raw cabbage may offer more benefits than cooked cabbage. While some prefer steaming cabbage for its health benefits, I find sautéing to be the best cooking method, as it helps preserve the nutrient values. After cutting the cabbage, it’s a good idea to let it sit for a while to retain its nutrients.
There are three main varieties of cabbage: green, red, and purple, with green being the most commonly consumed. Red cabbage also offers health benefits due to its dietary antioxidants. Adding onions is optional, and every Kerala family has their own way of making this thoran. It pairs well with Kerala-style sambar or moru kachiyathu. I’m sure you’ll love the wonderful flavor and ingredients of this thoran..
Preparation Time: 10 minutes
Cooking Time: 15minutes
Serves: 4
Author: Seena
Calories: 80 / 1 cup (155.69 grams)
Ingredients for making Cabbage Thoran:
Cabbage – one medium, finely shredded
Onion – 1, finely sliced
Green Chillies – 2 – finely chopped
Garlic – 2 finely chopped
Coconut grated- ½ of one.
Cumin Seeds – 1 tsp.
Turmeric Powder – ¼ tsp.
Coconut Oil – 1 tbsp.
Mustard Seeds – 1 tsp.
Curry Leaves – 2 sprigs
Salt – to taste
How to Make Cabbage Thoran / Cabbage Stir Fry:
In a bowl, combine well coconut, onion, turmeric powder and little salt with your hand and keep it aside.
In a non-stick pan do the tempering by heating oil followed by adding mustard seeds, cumin seeds, garlic, green chilly and finally curry leaves. Reduce the heat and add the finely chopped cabbage and mix well. When the cabbage becomes translucent, add the already prepared coconut mixture. Add the remaining salt and stir well evenly.
Bring all the mixture to the centre to make the cabbage cook with its own moisture. Stir it well for another couple of minutes.
Turn off the heat, remove from the stove and serve hot with steaming rice.
My Recipe Notes on Cabbage Thoran:
- Every family has their own way of making this thoran. My husband loves it in crispy way. To retain its crispiness don’t cook it for a long time. When the cabbage becomes translucent, cook for another couple of minutes. That’s all.
- The quantity of adding coconut is completely your choice. Without adding coconut also one can make cabbage thoran. Coconut is an integral part of all kinds of thoran in Kerala.
- Adding onion is optional. Shallots instead of big onion make the dish tastier.
- You can add Dry red chillies instead of green chillies.
- Do not add water at all else it will turn soggy.
- I prefer adding coconut oil which gives a great flavour.
Happy Cooking..
Cheers
Seena.
PICTORIAL:
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