Cabbage carrot thoran is a popular dry preparation from Kerala. Thoran is a Kerala style, coconut-based vegetarian stir fry dish made from whatever fresh vegetables are in season – cabbage, carrot, beans, beetroot, leafy vegetables or a combination of veggies.
Thoran is a traditional dish in the Onam Sadya. Thoran in Malayalam refers to any dry, stir-fry dish mixed with freshly grated coconut.
Cabbage Carrot Thoran Recipe:
Carrot and Cabbage prepared Kerala-style is an amazingly simple and colourful stir fry dish. Finely shredded cabbage and grated carrot is combined with minimal spices and a generous topping of freshly grated coconut. This is great way to use cabbage and carrot together.
How to make Kerala thoran:
- For this popular Kerala recipe, chop onions, green chillies, carrot and cabbage. Grate the coconut and keep aside.
- Heat some oil in a frying pan and splutter mustard seeds.
- Add the thinly sliced onions and saute for a couple of minutes till translucent.
- Next add the chopped green chillies and the finely shredded or grated cabbage and carrot. Stir fry for 1-2 minutes.
- Sprinkle salt and turmeric. Mix well. Add a little water (optional) and cook the thoran dish for about 5 minutes over medium heat, until the veggies are tender.
- Then put in the grated coconut, combine well and cook covered for about two minutes.
- Remove the lid, tip in the crushed garlic, lightly pounded cumin seeds and curry leaves. Toss well, put the lid on and cook for a further 2 minutes, stirring occasionally.
- Remove and serve Cabbage Carrot Thoran Kerala style as a side dish with steamed rice or chapathi.
If you are searching for more thoran recipes, then do try out Kappalanga Thoran.
Cabbage And Carrot Stir Fry with Coconut Recipe details:
Cabbage And Carrot Thoran
Cabbage and carrot thoran is a simple and tasty Kerala side dish. This Indian cabbage recipe topped with grated coconut is a quick and healthy stir-fry.
Servings: 4
Calories: 87kcal
Ingredients
- Cabbage – 2 cups finely chopped
- Carrots – ½ cup finely chopped
- Green chillies – 3-4 finely chopped
- Crushed garlic - 2-3 pods
- Crushed cumin seeds - ½ tsp
- Mustard seeds – 1 tsp
- Onion/shallots - ¼ cup finely chopped
- Turmeric powder - ¼ tsp
- Curry Leaves – 4-5
- Grated coconut – ½ cup
- Refined oil – 1 tbsp
- Water – ¼ cup
- Salt to taste
Instructions
- Heat oil in a pan and toss in mustard seeds. Once they start to splutter, add chopped onions and sauté for 2 minutes.
- Add the chopped cabbage, carrots and green chilies. Stir for 1-2 minutes.
- Add turmeric powder, water and salt to taste. Mix well and cook on medium flame for about 4-5 minutes.
- Add the grated coconut and close the lid. Cook for about 2 minutes.
- Add the crushed cumin seeds, garlic, curry leaves and close the lid. Cook for about 2 minutes or until it is dry.
- Serve cabbage and carrot thoran with hot rice and papad.
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