Category: Festive Recipes, Healthy Cooking, Lunch, Traditional
Cuisine: Tamilnadu
Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins
Every South-Indian meal comprises the main course as rice with any kulambu with a side of poriyal, kootu, varuval and thoran. Of all, I love the thorans. Thoran can be made with vegetables like cabbage, carrot, beans, broad beans, and most green vegetables. The Cabbage thoran that I made the other day is our family’s favorite. It has the right proportion of subtle spices with the aroma from coconut. The entire thoran is cooked in a tablespoon of coconut oil, making it the most simple, crunchy and flavorful lunchsides. This cabbage thoran goes well with sambar, rasam or just curd rice. Try this simple cabbage thoran and enjoy with your meal.
Ingredients
Adjust Servings
Instructions
- Chop cabbage finely. Wash them in a bowl of water thoroughly. Drain water.
- In a mixer jar, add coconuts, curry leaves, red chilli, jeera seeds, and turmeric powder. Grind them without water.
- Add the chopped small onions, coconut mixture and salt. Mix with hands and set aside for 10 mins.
- In a pan, add coconut oil. Make a tempering with mustard seeds, red chilli and curry leaves. Add the cabbage. Sautee them for 2-3 mins. Cook covered for another 3-4 mins. Serve with lunch.
Notes
- Thoran can be made with any vegetables and even greens. The cook time may however vary for each vegetable.
- Always use coconut oil to temper thoran. They give a great taste and flavor to any thoran.