Purple cabbage Thoran – Kerala Cuisine

Kerala style cabbage stir fry with coconut, garlic and green chilly is one of the easiest recipes.Though I am not a big fan of cabbage, I love that it is one of the vegetable that is easy to cook and cooks fast .A steamed cabbage is healthier than the raw ones and helps in lowering the cholesterol level. It is full of fibers which aids in weight loss.It goes really good with boiled rice and any curry or you can have it any way you wish.

The common vegetables used to make thoran are spinach, cabbage, carrot, beans, beetroot, papaya etc. My favorite ones among this is the carrot and cabbage thoran and also the beetroot thoran. Thoran is a versatile dish in Malayali cuisine which is basically a mixture of a vegetable with grated coconut and spices. It starts with a vegetable mixed with grated coconut, turmeric powder and salt and toasted in coconut oil. The tempering consists of onion, cumin seeds, garlic and red chilies. 

MORE PORIYAL RECIPES ARE LINKED HERE

Brinjal fry

Avarakkai Poriyal

Carrot Beans Poriyal

Prep  time	Cooking time	Serves
15 mins	30 mins	4 persons

Recipe Course: Side Dish

Recipe type: Kerala style recipe

Ingredients Coconut Oil -2 tbsp. Mustard seeds  - 1 tsp Jeera seeds -1 tsp Curry leaves –few sprigs Chopped Garlic – 6 pods Green chillies – 3 no’s Small onions – ½ cup Purple Cabbage(1 medium) -5 cups Grated Coconut -1 cup Turmeric powder  -1 tsp Red chili powder -2 tsp Salt –to taste

Method

1.Remove the thick fibrous outer leaves and wash cabbage under running water. Shred the cabbage into thin pieces or chop the cabbage into small pieces.

2. Chop shallots and keep all the other ingredients ready.

3. Heat a round bottomed pan or kadai and splutter mustard seeds, jeera seeds and curry leaves when hot..(I didnt have curry leaves at home so didnt add to my dish).

4. Add onions, chopped garlic. Sauté it until soft and translucent. 

5. Lower the heat and then add chopped cabbage.

6. Cook for a few more minutes. Now add the grated coconut (coarseness of the coconut is what we are looking for).Do not add water. It naturally has water in it, which releases while it gets cooked.

7.  Add turmeric and red chili powder and sauté it. Cover and cook well for 5 minutes.

8. Now remove the lid and keep it open.

9. Cook it until water evaporates, and cabbage is done. Serve hot. 

Serving suggestions
Serve with rice and kozhambu/sambar.
This is best served with rice and can also be used with chapati.
Thoran is well paired up with boiled rice 
Notes
It tastes good when its crunchy.