Cabbage Thoran is an everyday side for lunch in Kerala cuisine. The cabbage is grated and then stir fried with crushed coconut and spices. Thoran is one of the many dishes served in Onam Sadya.
Cabbage is available in abundance in every corner of our country. Known as ‘Pathagobi’ in Hindi, it is a beauty in itself to find the fresh ones stacked in local ‘subji mandi’ aka farmers market. My maid calls it ‘bandhgobi’ as the leaves are wrapped together and closed to hold its shape. Ha!
As a kid, I hated this vegetable (Well, I hated almost all the vegetables. But that’s another story!) because of the faintest smell it leaves on the dishes. The only way Mom could make me eat this one was by adding it on veg fried rice. I used to then gorge it like crazy.
The only spice you use while making this Thoran or stir fry is turmeric powder, to retain or in a way enhance its slightly yellow color. That could be one of the reasons why you don’t add red Chilli powder as well. In a traditional Cabbage Thoran, you only add green chilies for making the dish hot. But then, I found a way.I
I add Crushed red chillies or Chilli flakes and a dash of Cumin powder. It’s heavenly! You ought to try it.
Recipe for Cabbage Thoran
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Check out other Thoran recipes on the blog made from Carrot, Beetroot, amaranth leaves and anchovies.
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