Ingredients
- 2 cups finely chopped cabbage
- 1/2 cup grated fresh coconut
- 2 green chilies, finely chopped (adjust to taste)
- 1 tsp mustard seeds
- 2 dried red chilies
- 1 sprig curry leaves
- 1 tbsp coconut oil (or any cooking oil)
- 1/4 tsp turmeric powder
- Salt to taste
Directions
Cabbage Thoran is a traditional Kerala delicacy that beautifully combines the crunch of fresh cabbage with the rich aroma of grated coconut and tempering spices. This simple stir-fried dish is a staple in South Indian households, especially in Kerala, where it is often served as part of a festive meal or everyday lunch. The dish features a perfect balance of flavors — mildly spiced with green chilies and enhanced by the nutty fragrance of coconut oil, mustard seeds, and curry leaves.
Cabbage Thoran is not only delicious but also incredibly healthy, being low in calories and packed with fiber and nutrients. It’s naturally vegan and gluten-free, making it suitable for a variety of diets. The quick cooking method preserves the cabbage’s texture, keeping it tender yet slightly crunchy. Ideal as a side dish to pair with steamed rice and sambar or any Kerala-style curry, Cabbage Thoran brings authentic South Indian flavors to your table with minimal effort.
Here’s a basic Nutrition Information estimate per serving (about 1 cup) for Cabbage Thoran:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 10 g |
| Protein | 2 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 250 mg |
Disclaimer: This recipe and nutrition information are for general informational purposes only. Individual results may vary based on ingredient brands, cooking methods, and portion sizes. Please consult a nutritionist or healthcare professional for personalized dietary advice.
Steps
1 Done | Heat oil in a pan on medium flame. |
2 Done | Add mustard seeds. Once they start to splutter, add dried red chilies and curry leaves. |
3 Done | Add chopped green chilies and sauté for a few seconds. |
4 Done | Add the chopped cabbage and turmeric powder. Mix well. |
5 Done | Cover and cook on low-medium flame for 5-7 minutes, stirring occasionally. The cabbage should be tender but not mushy. |
6 Done | Add salt and grated coconut. Mix well and cook for another 2 minutes. |
7 Done | Turn off the flame and serve hot as a side dish with rice and curry. |
