Kerala Cabbage Thoran

⏱ 25 min · Serves 4

A fragrant, light and vibrant dry stir-fry from the kitchens of Kerala, this Thoran tumbles shredded cabbage with toasted coconut, curry leaves and mustard seeds for a dish that is humble, fast and absolutely delicious alongside steamed rice and dal.

Per serving: 148 kcal · 2.5g protein · 8.2g carbs · 12.1g fat

Ingredients

• 400g white cabbage, finely shredded
• 80g fresh or frozen grated coconut
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 dried red chilli, broken in half
• 10–12 fresh curry leaves
• 3 shallots, finely sliced
• 3 garlic cloves, finely chopped
• 1 green chilli, slit lengthways
• ½ tsp ground turmeric
• ½ tsp salt, or to taste

Method

1. Heat the coconut oil in a wide kadai or frying pan over medium-high heat. Add the mustard seeds and let them pop for about 30 seconds.
2. Add the cumin seeds, dried red chilli and curry leaves. Fry for 20 seconds until fragrant.
3. Add the shallots and garlic and cook, stirring, for 2–3 minutes until softened and lightly golden.
4. Add the green chilli and ground turmeric and stir for 30 seconds.
5. Add the shredded cabbage and salt. Toss well to coat in the spiced oil. Stir-fry on high heat for 4–5 minutes until the cabbage is just tender but still has a little bite.
6. Reduce the heat to low, scatter over the grated coconut and fold it through the cabbage. Cook for a further 2 minutes, stirring gently, until the coconut is heated through and lightly toasted.
7. Taste, adjust salt if needed, and serve immediately alongside steamed rice and your favourite curry or dal.