Cabbage with Coconut(Cabbage thoran)

Cabbage with coconut (Kerala style)
Cabbage with coconut (Kerala style)

This cabbage sabzi (vegetable side dish) was one of the first things I learned to cook when I started paying attention to my amma’s cooking.  This is a very simple and easy recipe with really a very few ingredients yet the beauty of this dish lies in its simplicity.  Many of my friends like this sabzi and were always asking me for the recipe so now I have also recorded a video showing the steps exactly. Grated coconut and coconut oil are what imparts the nice flavor to this dish.  It is a nice vegetable side dish and goes well either with rice or chapati. I usually cook it when I have Fish curry and rice.

Variations:

You can mix shredded carrots and / green peas with the cabbage too for a variation!

You can watch the video at:


Cabbage with Coconut(Cabbage thoran)
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
½ of a medium size cabbage (approximately 3 cups of shredded cabbage) ¼ cup freshly grated coconut (or fresh frozen grated coconut that has been thawed to room temperature) 3 medium size green chillies slit length-wise 1tsp mustard seeds 1 tsp cumin seeds 1 tbsp urad dal (split black gram lentils) 1 tbsp chana dal (bengal gram lentils soaked in water for 10-15 mins) 1 sprig of fresh curry leaves 1 tbsp coconut oil (or any other cooking oil) salt -1/2 tsp or per taste
RecipeIngredients
  • ½ of a medium size cabbage (approximately 3 cups of shredded cabbage)
  • 1 tbsp coconut oil
  • 1tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp urad dal (split black gram lentils)
  • 1 tbsp chana dal (bengal gram lentils soaked in ¼ cup freshly grated coconut (or fresh frozen grated coconut that has been thawed to room temperature) or you can also use shredded coconut
  • 3 medium size green chillies slit length-wise
  • water for 10-15 mins)
  • 1 sprig of fresh curry leaves
  • salt -1/2 tsp or per taste
RecipeInstructions
  1. Finely shred the cabbage(long and thin).
  2. Heat a medium size pan (kadai ) and add the coconut oil to it. When the oil gets hot, add the mustard seeds and lower the flame and let it splutter.  Next add the cumin seeds, urad dal and the soaked chana dal (draining the water out before adding).  Let these roast for about 30 -60 seconds on medium heat until the urad dal seeds turn slightly golden brown.
  3. Next add the green chillies and the curry leaves along with the stem.  Next add the salt and the cabbage and stir well to coat the cabbage with the oil and lentil mixture.  Cover with a lid and let the cabbage steam on medium flame for about 3-4 minutes.  (Make sure your pan is properly covered with the lid and no steam escapes or else the cabbage might get burnt and not cook properly).
  4. After about 3-4 minutes, open the lid and check - the cabbage should be steamed but still a little bit crunchy.  Finally, add the grated coconut and stir and turn the heat off.
  5. Cabbage sabzi (or cabbage thoran as it is called in Kerala is ready!)


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