Cabbage and Carrot Thoran

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CABBAGE AND CARROT THORAN 

Cabbage thoran one of the most commonl used dishes and goes very  well with all the other dishes of kerala Cuisine. Any kerala sadya is incomplete without thoran. 

Thoran is stir fried made using finely chopped cabbage cooked with shallots, aachillies, fresh grated coconut, spices and curry leaves.I added carrots also so it looks more vibrant in colour and be healthy.

We can  make this with other veggies also like beans, beetroot, spinach etc

I served cabbage and carrot thoran with steamed rice and moru curry.

CABBAGE AND CARROT THORAN

Prep Time:          15 mins

Cooking Time:    15 mins

Total Time:          30



INGREDIENTS 
  • 1/2 medium sized cabbage finely chopped 
  • 1 medium size carrot finely chopped 
  • 4 to 5 shallots – finely chopped
  • 10 to 12 curry leaves
  • 1 teaspoon black mustard seeds
  • 1 tsp white split urad dal
  • 1/2 teaspoon fenugreek seeds(optional)
  • 1 teaspoon cumin seeds
  • 1 green chili, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilly powder
  • 1/2 cup fresh grated coconut
  • 1 or 2 tablespoon coconut oil
  • Salt to taste

Preparation

  • Rinse the cabbage and carrots, slice them thinly.
  • Also chop the shallots or onion and slit the green chillies.
  • Take a bowl, mix slice cabbage and carrots and chopped shallots .
  • Add haldi, salt, silt green chillies, grated coconut and curry leaves mix them well all together.

Making Cabbage Thoran

  • Heat the coconut oil in a pan or kadai.
  • First add the mustard seed and saute till they crackle.
  • Now add the cumin, split urad dal and fenugreek seeds saute them till they change color.
  • Add above prepared mixture, mix it well and saute them all for minute.
  • Add little water, cover the pan and on a low flame let it cook. Just continue to stir at times.
  • Steam cook till the cabbage and carrot is tender. 
  • If there is any moisture in the pan, then cook further till all the moisture dries up.
  • When it's cooked, little fresh grated coconut. Stir and cook for 2 minutes more.
  • And on last minute you can add a dash  of coconut oil.
  • Switch off the flame, serve with steamed rice and moru curry. Enjoy

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