Cabbage Thoran

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Get Ready

   First, gather all your ingredients and tools. Using your knife and cutting board, finely shred 1 medium cabbage (about 500g). Grate 1/2 cup (about 50g) of fresh coconut. Slit 1 medium green chilli lengthwise and keep 15-20 fresh curry leaves ready. Keep your kadhai/wok, lid, and measuring spoons handy.

2. 02

   Heat the Oil

   Place your kadhai/wok on the stove over medium flame. Add 2 tbsp (30ml) of coconut oil. Let the oil heat up for about 1 minute until it looks shimmery and moves easily when you tilt the kadhai/wok.

3. 03

   Temper the Spices - Part 1

   Once the oil is hot, add 1/2 tsp (2.5g) of mustard seeds. They will start to splutter and pop within 15-30 seconds. This means they are cooking.

4. 04

   Temper the Spices - Part 2

   Immediately after the mustard seeds start popping, add 1 tsp (5g) of urad dal. Stir continuously for about 30 seconds to 1 minute until the urad dal turns light golden brown. Be careful not to burn it.

5. 05

   Add Aromatics

   Now, add the slit green chilli and the 15-20 curry leaves to the kadhai/wok. Stir them gently for about 30 seconds. You will notice a lovely aroma filling your kitchen.

6. 06

   Add Cabbage and Turmeric

   Add all the finely shredded cabbage to the kadhai/wok. Sprinkle 1/4 tsp (1g) of turmeric powder and 1 tsp (5g) of salt over the cabbage. Mix everything well with a spoon, ensuring the spices are evenly distributed.

7. 07

   Cook the Cabbage

   Cover the kadhai/wok with its lid and reduce the flame to low. Let the cabbage cook for 5 minutes. The steam trapped inside will help soften the cabbage without burning it. Do not lift the lid during this time.

8. 08

   Check and Stir

   After 5 minutes, carefully remove the lid. The cabbage should look slightly wilted and softer. Give it a good stir with your spoon to make sure nothing is sticking to the bottom of the kadhai/wok.

9. 09

   Add Coconut

   Add the 1/2 cup (50g) of grated fresh coconut to the cooked cabbage. Mix it in thoroughly, ensuring the coconut is well combined with the cabbage.

10. 10

    Final Cook

    Cook for another 2-3 minutes on low flame, stirring occasionally. The cabbage should be tender but still have a slight crunch. The Thoran is ready when the cabbage is soft and the coconut is fragrant.