Photo: Cabbage thoran by goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0.
Kerala Cabbage Thoran
A quick Kerala-style cabbage stir-fry with coconut, mustard seeds, curry leaves, and green chilli.
Ingredients
- 500 g green cabbage, finely shredded
- 50 g unsweetened grated coconut
- 4 whole shallots, thinly sliced
- 1 whole green chilli, split
- 1 tsp mustard seeds
- 0.5 tsp cumin seeds
- 10 leaves curry leaves
- 2 tsp neutral oil
- 2 tbsp water
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 75 mg (6% DV)
- Iron
- 1.2 mg (7% DV)
- Magnesium
- 34 mg (8% DV)
- Potassium
- 390 mg (8% DV)
- Vitamin C
- 46 mg (51% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 75 mcg (19% DV)
Source and estimate basis: Approximate per-serving estimates from generic cabbage and coconut composition; coconut amount and salt use vary.
Method
- 1
Mix the cabbage with coconut, shallots, chilli, cumin, and salt.
- 2
Heat oil in a covered skillet. Add mustard seeds and curry leaves; let the seeds pop.
- 3
Add the cabbage mixture and water. Cover and cook over low heat for 8 to 10 minutes, stirring once or twice, until just tender but not mushy.
- 4
Uncover and cook briefly to evaporate excess moisture. Taste and serve as a vegetable side with rice and dal.