Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!
It’s here! The festival month of Kerala, and Onam is just around the corner! Did you guys start planning already? How are your Onam preparations coming along?
One of my goals this year was to have plenty of Sadya dishes on Pepper Delight and post a round up for you to try them all at once, right in time for your festival preparations. So, stay tuned as I have a killer Sadya dish coming up in the next few days followed by my Onam recipe round up in a week. And I am sure you’re going to definitely love it!
Coming back to the recipe of the day; Cabbage Carrot Thoran! This stir fry dish is pretty popular in Kerala, which you can cook in 15 minutes. Thoran aka Upperi is the generic Malayalam word for any stir fry dish made with grated coconut. The recipe is super simple and flavorful from the combination of ginger, garlic, green chilies, and cumin. To give the dish its own twist, I’ve modified the original recipe by adding grated carrot along with the cabbage (Thanks to my dear friend Ammu for the tip), making it visually appealing and enhancing the flavours. Unlike other thoran recipes, this one doesn’t require any grinding of the coconut. All you need is a good hand mix of the ingredients and then stir fry for 10-15 minutes, your Thoran is ready!
Pro tip: Use of cast iron pan is ideal for this cabbage carrot thoran recipe as it brings more flavor. Also do not add water while cooking cabbage, as it makes the stir fry soggy.
Interested in more thoran/Kerala stir fry recipes? Check out my Tender Jackfruit/Idichakka Thoran recipe here.
Enjoy, Happy Cooking…!
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Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!
- ½ of one large cabbage (grated)
- 1 large carrot (grated / finely chopped)
- 5-6 pearl onions (sliced)
- ½ cup grated coconut
- ¼ tsp turmeric powder
- 2 green chilies (chopped)
- ½ tsp cumin powder
- 1 sprig of curry leaves
- 2 garlic cloves (finely chopped)
- ½ inch sized ginger (finely chopped)
- 2 tsp urad dal (skinned black gram) or rice
- 1 tsp mustard seeds
- 2 dry red chilies
- Salt (as required)
- Oil (as required)
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In a large mixing bowl; using your hands or with a spoon, mix cabbage, carrot, pearl onions, green chilies, grated coconut, turmeric powder, cumin powder, and a pinch of salt. Keep aside.
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Heat some oil in a pan, add urad dal and allow it to turn slightly golden. Splutter mustard seeds and add curry leaves and dry red chilies.
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Add ginger and garlic, saute until they are fragrant.
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Reduce the flame to low, add the cabbage mix and close the lid to cook for 2-3 minutes. Open the lid and mix everything together and allow it to cook for few more minutes, stirring occasionally. Check for the seasoning. Serve with steamed rice.
- You can skip carrot and use cabbage alone to make this recipe, which also tastes equally delicious.
- Use of cast iron pan is ideal for this recipe as it brings more flavor.
- Do not add water while cooking cabbage, as it makes the stir fry soggy.
- Using coconut oil is recommended for all authentic Kerala recipes.
- Adjust the quantity of green chilies used, suiting your spice levels.