How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style

 Time:               10 minutes  

 Cooking Time:   15 minutes  

 Serves:             4 nos.

Ingredients:

Finely Shredded Cabbage   3 cups

Turmeric Powder               ½ Teaspoon

Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon

Mustard seeds                  ½ Teaspoon

Cumin Seeds                    ½ Teaspoon

Dried red chili                   2 Nos

Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup

Green Chilies                    3- 4 nos.

Cumin Seeds                    ½ Teaspoon

Grated Ginger                   1 Tablespoon

Turmeric Powder               ¼ Teaspoon.

Asafetida Powder               ½ Teaspoon

Method:

• Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
•  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

• Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

• Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
• Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
• Serve hot with rice.

Notes:

• Use fresh cabbage and shred the cabbage uniformly.
• Use fresh coconut to prepare the paste.
• Do not add water while cooking cabbage; it will turn soggy..

 

Cabbage Thoran

My other Cabbage Thoran Recipe 

Vegetarian Pad Thai

Thai cuisine is adaptable, innovative and dynamic. The  unique Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour.

Pad Thai is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.Most of these ingredients should be available at a respectable Asian food market. Try it - You will love it.

Ingredients

Pad Thai  wide Rice  Sticks              1 packet

Stir Fry  vegetables                         1 cup

Rice Noodles

Shallow Fried  Tofu                           1 cup

Fresh red or green chilies                  1-2 finely sliced

Grated galangal OR ginger                 1 tsp.

Fresh lime juice                                 1 Tbsp. 

chopped dry-roasted peanuts            2 Tbs.

Peanut Oil                                        1 Tbsp.

Chopped Fresh Basil leaves               few

Salt                                                  to taste.

PAD THAI SAUCE:

Sambal chili Sauce

Rice Vinegar                                   2 Tbsp.

Brown sugar/Palm sugar                  4 Tbsp.

Dark Soy Sauce                               1 Tbsp.

Tamarind paste                                ½ Tsp.

Red Chili flakes                                1 Tsp.

Sambal Oelek Ground Chili Sauce      1to 2 Tbsp

Peanut  Butter                                 1 Tbsp.

Method:

• Warm a pot of water on the stove until just before boiling. Remove from heat and immerse rice noodles. Allow to sit until they are limp and white, about 20 minutes.
• Drain the noodles and keep it in the refrigerator.
• Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar. Set aside.
• Shallow fry  or deep fry ,the tofu pieces in oil and keep aside.
• Heat a wok or large frying pan over medium-high heat. Add grated galangal or ginger  and green chilies and stir fry for a minute .
• Now add the fresh stir fry Chinese vegetables  and fry for a minute.
• Now add  lime juice ,fried tofu and  Pad Thai Sauce and  fry for few minutes. When vegetables are half cooked add the noodle. Mix well together to combine the flavors. Stir-fry for 1-2 minutes, Remove from heat .
• Serve with limes, chopped peanuts and basil leaves

Note:.

•  In this recipe I used  Sambal Oelek (ground chili sauce ),  because this chili sauce  is made of chilies with no other additives such as garlic or spices for a simple taste. Refrigerate after opening. Keeps for several months.

See my other Thai Recipes :

Tom Yum Soup

Thai Green Curry

Tom Kha Gai- Thai Coconut Soup
Tofu Vegetable Soup