Cabbage Thoran Recipe

Cabbage Thoran is a dry curry made with cabbage popular mainly in Kerala. This thoran is made with chopped cabbage, coconut, and along with a coconut spice paste. This recipe is made as a side dish with rice, usually in the Kerala region and also during Onam Sadya. The recipe is easy to make and it uses everyday ingredients. 

Cabbage Thoran

Thorans are easy to throw together, because everything calls for the same spices which are ground with coconut and stir fried. You can make thoran with beetroots, carrots, cucumber and many more. I love this because they are so easy to make in the
morning, this one takes less than 15 mins to make. And the taste is so fresh and clean.

Jump to:

• About Cabbage Thoran
• Ingredients 
• Hacks
• Cabbage Thoran (Step by Step Pictures)
• Expert Tips 
• FAQ
• Variations 
• 📖 Recipe Card

About Cabbage Thoran

This thoran is made by grinding coconut with green and red peppers, cumin, turmeric, and shallots into a thick paste. Then the paste is added to the cabbage and we temper it with a small amount of mustard seeds, urad dal, and curry leaves in coconut oil. Then the cabbage is cooked for a few minutes until it gets soft with a closed lid, allowing all the flavours to mingle.

The cabbage's cooking time is very less and does not need too much water. Grinding the spices with coconut mixes everything well and the taste is also enhanced. The tempering adds a nice flavor, and cooking the cabbage covered makes it soften without becoming overcooked. The coconut adds texture and taste. This is main dish in Onam Sadya.

I usually make this in the morning when I'm running out of time and want to pack lunch boxes for my kids . It doesn't take more than 15 minutes. Everything is cooked in one pan. It's also very healthy and keeps you full for a long time.

Similar Recipes

Beetroot Thoran

Carrot Thoran

Vendakkai Thoran

Vazhakkai Thoran

Ingredients 

3 cups cabbage (very finely cut): Cabbage should be chopped small so it cooks quickly and evenly and only then it will mix well with the coconut paste. 

For Masala - grated coconut adds taste and gives the base to the thoran. dry red chilies & green chillies gives the spice needed, you can even adjust according to your preference. I used cumin, shallots and turmeric in the masala.

For tempering: coconut oil is used to give a unique Kerala taste. Add in mustard, urad dal and curry leaves is added for flavour.

Hacks

Use shredded cabbage: If you're very busy and do not have time to cut the cabbage, then buy pre-cut cabbage or chop it the previous day and store in the fridge. 

Grind in bulk: You can make a big batch of coconut spice paste and chill. You can use it for other vegetable thorans too like beans or carrots. 

Add a little water: If the cabbage is too dry, then add a spoon or two of water before closing the lid.

Use frozen coconut: Frozen chopped coconut also works well. Just make sure to defrost it before grinding. 

Cabbage Thoran (Step by Step Pictures)

1)Take roughly chopped cabbage in a food processor.

2)chop them fine. You can use food processor, or manually chop them.

3)Take coconut and all masala into the blender.

4)Grind them into a coarse mixture.

5)Heat coconut oil in a pan. Add in tempering ingredients in the hot oil. Let it sizzle for a minute.

6)Add in chopped onions and stir fry for a minute.

7)Add in cabbage into the onions.

8)Season the mix with salt and turmeric powder.

9)Mix it really well.

10)Pour water into the cabbage and mix well.

11)Cover and cook for few more minutes.

12)Now the cabbage is cooked.

13)Add in the ground masala in the centre of the kadai.

14)Cover the ground masala with the cabbage tightly. Cover the pot with lid and steam for 5 more minutes.

15)Stir fry the cabbage for few minutes. Serve.

Expert Tips 

Do not over boil the cabbage: It should stay soft and also cooked. It should not turn mushy.

Use a big pan: This helps cook the cabbage evenly without cooking it too much. 

Storage: This stays good in the fridge for a day or two. If you want you can reheat it in a pan or oven. Don't add extra water while boiling. 

Serving: Serve it with hot rice and sambar, rasam, or soup. It also goes with chapati as a side dish. 

FAQ

Q: Can I skip coconut? 

You can, but the taste will change. The coconut gives the thoran its base and taste. 

Q: What shall I do if I don't have shallots ? 

You can use one little normal onion instead. 

Q: Can I add extra vegetables? 

Yes. You can use vegetables like carrots, beans, or beetroots along with cabbage. 

Q: Alternative oil for coconut oil? 

You can use other regular cooking oils too, but it won't taste like the Kerala style version. Coconut oil gives it a unique taste. 

Variations 

Cabbage Carrot Thoran: Add in some chopped carrots along with cabbage and make it more healthy. 

Cabbage with Moong Dal: Add a handful of wet moong dal while cooking. It adds a different flavor and taste to the thooran. 

Cabbage Beetroot Thoran: You can add a small amount of chopped beetroot along with cabbage. This version will be very colorful and bright.

More Thoran You can Try

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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