Bring boring vegetable to life

Cabbage Thoran (Keralan Cabbage Stir Fry)

Sometimes a simple stir fry is all you need to elevate a meal. Cabbage Thoran or stir fry is a Kerala specialty which is really the simplest of dishes. It is simply cabbage cooked in coconut oil, tempered with spices and curry leaves, finished with a good dose of coconut, and completely vegan.
Other seasonal vegetables can be used to make this dish. Black mustard seeds, shallots or onion, green chilies, turmeric powder, curry leaves and coconut.
I like to sauté the ingredients one by one and then add the cabbage. This way the spices get infused in the coconut oil. Stir fried cabbage and coconut are indeed a match made in heaven.
Use the regular green cabbage or purple or red cabbage to make this Thoran recipe. Add a shredded carrot for some sweetness and colour.

1/2 cup grated coconut – fresh, frozen or desiccated ( I like to soak the desiccated coconut in 6 tablespoons of warm water for 20 minutes before using)
4 garlic cloves peeled
1 teaspoon cumin powder
1 green chilli – chopped fine or according to taste
1 cabbage – medium-sized & sliced thin
1 cup finely chopped onions
10 to 12 curry leaves
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 pinch asafoetida or hing – optional
1/2 teaspoon turmeric powder
5 tablespoons coconut oil
salt as required
a few tablespoons chopped coriander leaves for garnish

  • For the thoran masala, add the garlic, coconut, cumin powder, and chillies to a blender and make a paste with a couple of tablespoons of water. If you are using fresh or frozen coconut there will be moisture, otherwise the water in the soaked desiccated coconut will suffice. In any case if the masala is dry add a little bit of water for smooth grinding.
  • Heat coconut oil in a heavy pan. When hot, turn the heat to low, add the mustard seeds till they crackle (mustard seeds splutter in hot oil, -be careful).
  • Keep the heat low, add the cumin seeds and stir. Add the chopped onion. Stir often until translucent and slightly caramelised.
  • Add the green chilies and curry leaves and stir for a minute. Add the turmeric powder and asafoetida (hing). Stir.
  • Lastly, add the cabbage and salt. Stir and sauté for a couple of minutes.
  • Cover the pan and let the cabbage cook on low heat for a minute so that it steams. Open and add the Thoran Masala and stir through till the cabbage is coated thoroughly. Close the lid and cook for 2 to 3 minutes. If you see that it is not moist enough add a few tablespoons of water. If there is moisture in the pan, cook till the moisture dries up while the pan is open. Basically you are steam cooking the cabbage till it is tender in the masala.
  • You can garnish it with coriander leaves or curry leaves.
  • Serve the Cabbage Thoran hot with steamed rice, or rotis.

Serene Tharian, arranges South Indian Dinner Clubs in Cyprus, through her cooking club, The Best Exotic Kerala Kitchen. She can be contacted on 99 222462 to book a South Indian meal with your friends. Instagram/Facebook: @thebestexotickeralakitchen