Once again I'm sharing with you all a dish that I've learnt from my mother in law, Cabbage Thoran. This one is again a quick and easy recipe. Cabbage thoran is basically stir fried cabbage along with coconut. It is a very famous and popular dish in Malayali households and is a regular accompaniment to every day food. Though my husband is not much of a foodie, awesome combination you see wife loves to cook and husband is not a foodie :) but still Cabbage Thoran is one of his favourite dishes and is cooked quite often at my place.
So if you want a variation to your cabbage ki sabzi, try this Cabbage Thoran, I'm sure you're going to love it.
INGREDIENTS
Cabbage - 1 small flower, if it's big take half of it - chopped very finely
Onion - 1, chopped finely
Green Chillies - 2, slit lengthwise
Turmeric (haldi) powder - 1/2 tea spoon
Salt to taste
Coconut - 1/2 cup grated
For tempering (tadka/chaunk)
Oil 1-2 table spoons
Black mustard seeds (sarson / rai) 1 tea spoon
Urad dal white (split and husked black gram) 1/2 tea spoon
Curry Leaves (kadi patta) 10-12 leaves
METHOD
1. Rinse the cabbage chop it very finely or slice it thinly and keep aside. Chop the onions finely, take the coconut and grate it finely or else pulse it in the mixer.
2. Take oil in a kadhai (pan), add mustard seeds to it, let them splutter, add the urad dal let it brown a bit then add the kadi patta.
3. Now add the cabbage, green chillies and onion. Add haldi and namak. Mix everything well and saute it for a minute.
4. Cover it and let it cook on low flame. Keep stirring in between.
5. Once all the moisture has dried up add the grated coconut and stir for 2-3 minutes.
6. You can garnish it with fresh coriander leaves. Serve hot with chapatti or as a side dish to your dal and steamed rice.
PICTORIAL GUIDE
1. Rinse the cabbage chop it very finely or slice it thinly and keep aside. Chop the onions finely, take the coconut and grate it finely or else pulse it in the mixer.
2. Take oil in a kadhai (pan), add mustard seeds to it, let them splutter, add the urad dal let it brown a bit then add the kadi patta.
3. Now add the cabbage, green chillies and onion. Add haldi and namak. Mix everything well and saute it for a minute.
4. Cover it and let it cook on low flame. Keep stirring in between.
5. Once all the moisture has dried up add the grated coconut and stir for 2-3 minutes.
6. You can garnish it with fresh coriander leaves. Serve hot with chapatti or as a side dish to your dal and steamed rice.
HAPPY COOKING!! :)))
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