Cabbage Thoran | Kerala Style Cabbage Stir fry with coconut | Cabbage Thoran with coconut for Onam Sadhya

Cabbage cooked in coconut and shallots

Today's recipe is a simple thoran with cabbage. It is very easy to make this dish. Only the chopping/shredding of the ingredients will take some time. But if you have some gadgets to take care of that then the rest of the recipe is a breeze.. I love thoran but the hubby likes to keep the coconut in thoran to a minimal.. But what is a thoran without coconut right? If you are not a great fan of much coconut reduce the ratio of cabbage and coconut. This one is the most easiest of the thorans that I prepare. No grinding or no sauteeing separately ! And that makes it even more tempting to make it for the Onam Sadhya !

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Serves: 3-4 persons

I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

I Used:

Shredded Cabbage	-	3 cups (250 gm or ½ of a medium sized one)
Grated Coconut	-	½ cup
Shallots	-	6-8 nos (sliced)
Green Chilly	-	2 nos
Curry leaves	-	A sprig
Cumin seeds	-	½ tsp
Turmeric powder	-	½ tsp
Salt	-	As Needed

The Way:

1. Clean and chop the cabbage into small fine pieces. You can use a blender/chopper for the same

2. Grate the coconut. And slice the shallots and the green chillies

3. In a large bowl, take all the ingredients viz. chopped cabbage, grated coconut, sliced shallots, sliced green chilly, cumin seeds, curry leaves, turmeric powder and salt. Mix them together nicely. Keep aside for 15-20 minutes. The cabbage will let out some water

4. Now in a kadai/pan heat the coconut oil. Add mustard and let it splutter

5. Now add the cabbage-coconut mix and give a nice stir. No need to add water. Allow it to cook in low flame. In around 15 minutes it should be ready. Check in between and give a stir so that the cabbage doesn't stick to the bottom of the kadai or doesn't get burnt. If you feel it's too dry, you can sprinkle some water. But basically as the cabbage lets out water, you can allow it to cook in the steam without adding water.

6. Once cooked, remove from flame and serve with steamed rice and a hot or tangy gravy !

Cheers,

Chitz