RAG Demo

Tag: Stir fry

  • Cabbage Thoran

    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

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time10 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscabbage / 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

    1. 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.
    2. Toss the shredded cabbage with the coconut mix and salt by hand. Set aside for 5 minutes.
    3. 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.
    4. Add the cabbage mixture and toss well to coat in the tempering.
    5. 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.
    6. 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.

  • Beans Poriyal

    Poriyal is the generic Tamil word for a dry vegetable stir-fry, and beans poriyal is one of the most common on a weekday lunch plate. It is light, not oily, and relies on the freshness of the beans and a handful of grated coconut rather than spice powders. The same method works for cabbage, carrot or cluster beans.

    The beans are chopped very fine so they cook quickly and stay bright green with a slight bite. The tempering of urad dal adds a nutty crunch, and coconut gives sweetness. It is a side dish rather than a main, served alongside sambar or rasam with rice, and it travels well in a lunchbox.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time12 minutes
    Total time27 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfrench beans / coconut / urad dal / curry leaves

    Ingredients

    • 250 g French beans, strings removed, chopped into 5 mm pieces
    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 dry red chilli, broken
    • 1 sprig curry leaves
    • pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp salt, or to taste
    • 3 tbsp water
    • 1/3 cup freshly grated coconut

    Method

    1. Wash the beans before chopping, not after, so they do not get waterlogged. Chop them finely and evenly.
    2. Heat coconut oil in a kadai on medium heat. Add mustard seeds and let them splutter fully.
    3. Add urad dal and red chilli and fry until the dal turns golden, about 40 seconds. Add curry leaves and asafoetida.
    4. Add the beans, turmeric and salt and toss for 1 minute to coat in the oil.
    5. Sprinkle 3 tbsp water, cover and cook on low heat for 6-8 minutes, stirring once, until the beans are tender but still green with a slight crunch.
    6. Uncover and cook for another minute on medium heat to dry off any remaining water.
    7. Switch off the heat, add the grated coconut and toss well. Serve warm.

    Tips

    • Add coconut only after switching off the heat, otherwise it dries out and loses its sweetness.
    • Do not add too much water; the beans should steam, not boil.
    • A tablespoon of soaked moong dal cooked along with the beans makes a more filling version.

    Serve with

    Rice with sambar, rasam or mor kuzhambu.