Thoran is the everyday dry vegetable dish of Kerala, served at almost every lunch and always part of the sadya. Any vegetable can be made into a thoran, but cabbage is the most common because it is cheap and cooks fast. The defining feature is the coconut mix, which is crushed, not ground, so it stays fluffy and moist.
The cabbage is shredded very fine and cooked until just tender, keeping a little bite. The result is light, slightly sweet, mildly hot from green chillies, with turmeric-tinted flecks of coconut throughout. A spoon of thoran on the side of rice and fish curry or sambar is a staple Malayali plate.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | cabbage / coconut / green chillies / shallots |
Ingredients
For the coconut mix
- 3/4 cup grated coconut
- 2 green chillies
- 2 garlic cloves
- 3 shallots
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
For the thoran
- 400 g cabbage (about half a medium head), finely shredded
- 1.5 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 dry red chillies, broken
- 1 sprig curry leaves
- 3/4 tsp salt
Method
- Pulse the coconut, green chillies, garlic, shallots, cumin and turmeric in a grinder for 2-3 short bursts without water, or crush in a mortar, until coarse and fluffy.
- Toss the shredded cabbage with the coconut mix and salt by hand. Set aside for 5 minutes.
- Heat coconut oil in a wide kadai on medium heat. Add mustard seeds, and when they splutter add urad dal, red chillies and curry leaves. Fry until the dal is golden.
- Add the cabbage mixture and toss well to coat in the tempering.
- Make a well in the centre, cover and cook on low heat for 4-5 minutes. The cabbage will steam in its own moisture; no water is needed.
- Uncover and stir-fry on medium heat for 2-3 minutes until the cabbage is just tender and any moisture has evaporated. It should be dry and fluffy, not soggy. Serve warm.
Tips
- Shred the cabbage as fine as you can; thick pieces need water and lose their crunch.
- Mixing the coconut in before cooking, as Kerala homes do, gives a more even flavour than adding it at the end.
- The same method works for beans, beetroot or carrot.
Serve with
Kerala matta rice with sambar, moru curry or fish curry.