Cabbage, the word itself has the immense power to evoke a deep shudder within me……not that I don’t EAT it, I do..I just don’t LIKE it much. I am more of a lettuce girl, but let’s not go there 😛
My folks love cabbage, and the veggie is a regular at ours in winter. I usually try to avoid eating it, but Maa makes a very yum ‘Bandhakopir Ghonto, which is a Bengali-style Cabbage-potato dry curry of sorts, and sometimes she makes it with fish head, or stir-fries which I like. Of course, cabbage is essential in several recipes and I don’t mind eating it WITH other stuff :3 it’s only when I have to eat only cabbage, that I balk. So the other week, when Dad got a cabbage, I immediately set about making this…my favourite Cabbage dish……. Thoran 🙂
Having a Mallu bestie gives you power you cannot imagine otherwise, like picking up Malayalam words and relishing Kerala-style food, The first time I had Cabbage Thoran was at her place, as part of Onam Sadya…
I love the simple flavours of Thoran, and the refreshing taste of coconut and punch of curry leaves. I have been told that Thoran and Poriyal are essentially the same dishes, made in two different ways; Thoran being more steam-cooked, while the Tamil Nadu special Poriyal is more of a sauteed style. This one here is the Cabbage Thoran I love best.
Cabbage Thoran (Kerala style Cabbage curry)
- Cabbage – 3 cups, shredded or finely chopped
- Onions – 2 medium, sliced finely
- Green or dry red chilies – whole or sliced
- Fresh grated coconut – 1 cup
- Curry leaves – a handful
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Turmeric – 1/2 tsp
- Salt to taste
- Coconut oil or refined oil – 2 tsp
- Finely chop of shred the cabbage and keep aside in a large bowl.
- Mix the coconut, turmeric and onions with the cabbage and keep aside for 10 mins.
- Heat a pan and add the oil, and once hot, add the mustard seeds.
- They will crackle and sputter.
- Add the curry leaves, asafoetida and chilies.
- Now add the cabbage mixture and salt.
- Stir, and cover the cabbage with a tight light.
- The moisture in the cabbage will steam-cook it gently.
- Stir once in a while, until cabbage is tender. If cabbage is still little crunchy, add a sprinkle of water, and let it soften for a few more mins.
- Check for salt, and serve hot with hot rice, rasam, sambar or choice of sides 🙂