← Nouns Cooking · Indian

Ingredients

• 400 g Cabbage, very finely shredded
• 50 g grated coconut (fresh or frozen)
• 2 Green chilli, chopped
• 1 clove Garlic (optional)
• ½ tsp Cumin seeds
• ¼ tsp Ground turmeric
• 1 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split, skinned)
• 1 dried red chilli, broken
• 1 sprig Curry leaves
• ¾ tsp Salt

Method

1. Crush the coconut, green chillies, garlic, cumin and turmeric together in a mortar or pulse briefly in a grinder without water. It should stay crumbly.
2. Heat the coconut oil in a wide pan over medium heat. Add the mustard seeds; when they pop, add the urad dal, dried chilli and curry leaves and stir for 30 seconds until the dal turns golden.
3. Add the cabbage and salt and toss well. Cover and cook on low for 4–5 min, stirring once, until it wilts but still has some bite.
4. Push the cabbage aside, add the coconut mixture to the centre of the pan and cover it with the cabbage. Cover for 2 min to steam, then stir everything together and cook uncovered for 2 min. Serve with rice and curry.

Tips

• Shred the cabbage as finely as you can; thoran should be tender in minutes with no added water.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Swasthi's Recipes