Cabbage Thoran | Cabbage Stir Fry Recipe- Kerala Style

Cabbage Stir Fry, Cabbage Thoran, Kerala Recipe, Sadhya Recipe

Cabbage Thoran or Cabbage Stir Fry Recipe is a quick and simple side dish recipe. Thoran recipe prepared with Cabbage and grated coconut.

 

Thoran or Upperi is a malayalam word give to a coconut based vegetable Kerala dish. Thoran is one of the dishes served in ‘Onam Sadhya’ along with many other dishes. It is mainly prepared with coconut and vegetables and seasoned with mustard and curry leaves..

 

Cabbage Stir Fry, Cabbage Thoran, Kerala Recipe, Sadhya Recipe

 

How to make Cabbage Thoran:

 Take out the outer layer of cabbage. Wash it under running water.
 Chop it finely and keep it in a mixing bowl. Add remaining ingredients mentioned under Part I.

 Mix well with your bare hand. You should feel the juice coming out between your fingers. Keep it aside.

 Heat oil in an earthen pot. Splutter mustard seeds and urad dal and remaining ingredients mentioned under Part II. Fry for 1-2 minutes. Add cabbage mixture. Mix well. Cover and cook for 5-7 minutes. Add 2 tbsp water and mix often.

  Serve hot with steamed rice, moru curry and pickle.
Print Recipe
Cabbage Thoran | Cabbage Stir Fry Recipe- Kerala Style
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Part I :
Part II :
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Part I :
Part II :
Instructions
  1. Take out the outer layer of cabbage. Wash it under running water.
  2. Chop it finely and keep it in a mixing bowl. Add remaining ingredients mentioned under Part I.
  3. Mix well with your bare hand. You should feel the juice coming out between your fingers. Keep it aside.
  4. Heat oil in an earthen pot. Splutter mustard seeds and urad dal and remaining ingredients mentioned under Part II.
  5. Fry for 1-2 minutes. Add cabbage mixture. Mix well. Cover and cook for 5-7 minutes. Add 2 tbsp water and mix often.
  6. Serve hot with steamed rice, moru curry and pickle.
Recipe Notes

Use earthen pot and coconut oil for authentic Kerela taste. Otherwise, you can use any vegetable oil and any pan.

If using a non-stick pan, no need to add any water for cooking. The cabbage will release enough water to cook.

Earthen pot tend to heat soon and burn the dish. So, you need to keep stirring often.

Happy Cooking!

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or send me a snap. Would love to see it!

 


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