January 18, 2016

Cabbage Thoran/Stir fry

How to make Cabbage Thoran / Stir fry


              When cooked right, the cabbage will not be criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. The addition of ginger also helps with the unpleasant odor. Overcooking also makes the cabbage lose its visual appeal - becomes limp & unappetizing. Try this minimalist Thoran (Dry curry from Kerala) and, enjoy with your next meal.


Kerala style Cabbage curry/Thoran


Ingredients for 4 -5 servings:

1 small cabbage - shredded
1/2 cup, chopped shallots/onion
1/2 cup, fresh grated coconut
A few curry leaves
2 Tbsp, pure coconut oil
1/4 tsp, Mustard seeds/kadugu
1/2 tsp, Cumin seeds/Jeera
1 tsp, Ginger paste or grated ginger
Salt to taste
2 to 3 no:, Slit green chilies
1/4 tsp. Turmeric powder


How to make Cabbage Thoran / Stir fry



Stove Top Method:

  • Heat oil, add mustard, jeera, green chilies & curry leaves; one by one, with a few seconds in between. Sauté for couple of seconds. Add onion, sauté until translucent. Follow with ginger paste & let cook until the raw smell of ginger disappears.
  • Wash shredded cabbage, drain completely & add to the pan, stir, cover & cook for about  three minutes on med-low heat.
  • Add salt, turmeric powder, & coconut, stir fry for about another minute.
  • Serve warm with your meal platter along with some steamed rice, Sambhar or Rasam and enjoy.

Notes:

  • Do not add additional water during cooking. The moisture from the washing is enough for it to cook. If too much water is added, it will get soggy & limp.
  • If you do not wish to use coconut & coconut oil; use regular oil & skip the grated coconut. Although not Keralite, your dry curry will still taste scrumptious.
  • Sambhar powder or chilli powder can also be used instead of the green chillies.
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