Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!
Nutrition Facts :
½ of one large cabbage ((grated))
1 large carrot ((grated / finely chopped))
5-6 pearl onions ((sliced))
½ cup grated coconut
¼ tsp turmeric powder
2 green chilies ((chopped))
½ tsp cumin powder
1 sprig of curry leaves
2 garlic cloves ((finely chopped))
½ inch sized ginger ((finely chopped))
2 tsp urad dal (skinned black gram) or rice
1 tsp mustard seeds
2 dry red chilies
Salt ((as required))
Oil ((as required))
In a large mixing bowl; using your hands or with a spoon, mix cabbage, carrot, pearl onions, green chilies, grated coconut, turmeric powder, cumin powder, and a pinch of salt. Keep aside.
Heat some oil in a pan, add urad dal and allow it to turn slightly golden. Splutter mustard seeds and add curry leaves and dry red chilies.
Add ginger and garlic, saute until they are fragrant.
Reduce the flame to low, add the cabbage mix and close the lid to cook for 2-3 minutes. Open the lid and mix everything together and allow it to cook for few more minutes, stirring occasionally. Check for the seasoning. Serve with steamed rice.
Vishu Sadya Recipes from Bawarchi.com Cabbage Thoran is cabbage stir fried with grated coconut. A Kerala Sadya is incomplete without a thoran recipes and Cabbage Thoran is among the most popular among them. There are many versions of this dish and this specific recipe uses shallots instead of plain onions. The fresh cabbage is gently cooked along with coarse masala mixture of coconut, green chillies and cumin seeds. Stir fry in such a way that the thoran remains crunchy and not mushy.
Cut the cabbage into thin strips , Grind coconut with green chilies and cumin to a coarse dry masala. , Heat oil in a kadai. Add mustard. , When it splutters, add curry leaves and cabbage. , Add turmeric and salt. , Cover and cook on low flame till cabbage is cooked. Add the masala. , Mix well and cook stirring now and then till the raw smell goes and all the liquid is absorbed.,
Happy New Year to everyone and here’s to a brilliant 2016 that is filled with delicious Indian food. Much of the coming year for me is going to be about exciting projects, travel and plenty more cooking. I can’t wait to share it all here. I also recently wrote about the food trends in the new year and how we are steering more towards spices and the abundance of seasonal vegetables.
January for me means comfort and that’s exactly what I crave; a hearty meal with flavour and balance. Indian food offers just that alongside versatile recipes that are quick to rustle up especially for a mid week meal. A keralan thoran is one of my favorites and often made not just at home but also for cheffing events I’m cooking at. The best part is that you can use any veg you like.I normally opt for beetroot which gives a vibrant colour and flavour although the more classic option in most Keralan homes and at a traditional communal vegetarian feast (Sadya) is cabbage. The humble cabbage is coated in spices, curry leaves and coconut. This dish is cooked without any additional water so the cabbage cooks in its own steam still having a bite to it and not completely wilted. A brilliant accompaniment that is eaten with rice and curries.
In my recipe I use fresh grated coconut which is available from most stores frozen. You can swap it for desiccated coconut although you will need a little more water when you blend it to a paste. You can also use coconut oil instead of vegetable oil which I think will be delicious.
Serve with rice and tadka dal or even with some flaky paratha.
Add the paste ingredients to a blender with 100 mls water and blitz to a smooth fine paste. Set aside.
Heat a large heavy bottom saucepan on medium heat. Add the mustard seeds letting them splutter for 3-5 seconds. Add the dried chilli and follow by the chopped onions. Stir and fry for a 1minute. Now add half the curry leaves and continue to fry for 5 minutes as the onions begin to soften.
Add the turmeric powder and stir well. Add the shredded cabbage a little at a time, season to taste and mix to coat it with the spice mix.
Cook the cabbage over a low heat with a lid on. Make sure to stir halfway through the cooking.
Now add the coconut paste and continue to cook for 2 minutes with a lid on. Turn the heat off and garnish with the remaining curry leaves and fresh coriander