RAG Demo

Tag: Vegan

  • Pesarattu

    Pesarattu is the breakfast dosa of Andhra Pradesh, especially the Godavari districts, made from pesalu, whole green gram. Because the batter needs no fermentation, it can be ground the night before or on the same morning. In Andhra tiffin centres it is often served as MLA pesarattu, with a spoon of upma folded inside, a combination said to have been popular in the canteen of the Hyderabad legislators' quarters.

    It is thin and crisp at the edges, with a pale green colour and an earthy, grassy flavour from the moong, spiked with ginger, chilli and cumin. Raw chopped onions pressed on top add sweetness and crunch. It is high in protein and filling, usually eaten with a sharp ginger chutney.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientswhole green moong / rice / ginger / green chillies / onion

    Ingredients

    For the batter

    • 1 cup whole green moong, soaked 6 hours or overnight
    • 2 tbsp raw rice, soaked with the moong
    • 1 inch ginger
    • 3 green chillies
    • 1 tsp cumin seeds
    • 3/4 tsp salt
    • about 3/4 cup water

    For topping and cooking

    • 1 medium onion, finely chopped
    • 2 tbsp chopped coriander leaves
    • 1 tsp cumin seeds
    • oil or ghee for cooking

    Method

    1. Drain the soaked moong and rice. Grind with ginger, green chillies, cumin and salt, adding water a little at a time, to a smooth batter slightly thinner than dosa batter.
    2. Mix the chopped onion, coriander and cumin in a small bowl for the topping.
    3. Heat a cast-iron tawa on medium-high heat until a sprinkle of water sizzles off. Wipe with an oiled cloth.
    4. Pour a ladle of batter in the centre and spread it quickly in circles into a thin dosa about 20 cm wide.
    5. Sprinkle a tablespoon of the onion topping and press it lightly into the batter. Drizzle 1 tsp oil or ghee around the edges.
    6. Cook on medium heat for 2-3 minutes until the base is golden and crisp and the edges lift.
    7. Flip and cook the onion side for 30-40 seconds, then flip back, fold and serve. For MLA pesarattu, place a spoon of hot upma in the centre before folding.

    Tips

    • A little rice in the batter helps the pesarattu crisp up.
    • Do not ferment the batter; pesarattu is best made fresh.
    • If it sticks, the tawa is not hot enough or needs re-seasoning.

    Serve with

    Allam pachadi (ginger chutney), coconut chutney and rava upma.

  • Mirchi ka Salan

    Mirchi ka salan is a Hyderabadi curry of long, mildly hot green chillies cooked in a nutty, sour gravy. It is the traditional accompaniment to biryani, and no Hyderabadi wedding feast serves biryani without it. The gravy, made of roasted peanuts, sesame and dry coconut with tamarind, is closely related to the base used for bagara baingan.

    The salan is thick, tangy and slightly sweet, with a deep nutty flavour from the roasted seeds. The chillies are slit, fried and then simmered so they turn soft and absorb the gravy without losing their shape. It cuts through the richness of biryani, and many people also eat it with plain rice or roti.

    At a glance

    RegionTelangana
    CuisineHyderabadi
    DietVegan
    CourseSide dish
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsgreen chillies / peanuts / sesame seeds / dry coconut / tamarind

    Ingredients

    For the chillies

    • 250 g long, thick, mild green chillies (bhavnagari or banana peppers)
    • 3 tbsp oil

    For the paste

    • 3 tbsp raw peanuts
    • 2 tbsp white sesame seeds
    • 2 tbsp dry coconut, grated
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 medium onion, sliced and roasted

    For the gravy

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp nigella seeds (kalonji)
    • 1/4 tsp fenugreek seeds
    • 1 sprig curry leaves
    • 1 tsp ginger-garlic paste
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 3 tbsp thick tamarind pulp
    • 1 tsp grated jaggery
    • 1 tsp salt
    • 1.5 cups water

    Method

    1. Wash and dry the chillies. Slit each lengthwise without cutting through, and scrape out some seeds if you want less heat.
    2. Heat 3 tbsp oil in a kadai and fry the chillies on medium heat for 3-4 minutes, turning, until blistered in spots. Remove and set aside.
    3. Dry roast the peanuts for 4-5 minutes until golden, then the sesame seeds until they pop, then the coconut until light brown, and finally the coriander and cumin for a minute. Grind with the roasted onion and a little water to a smooth paste.
    4. In the same kadai, add 2 tbsp oil and splutter mustard, cumin, nigella and fenugreek seeds. Add curry leaves and ginger-garlic paste and fry for 1 minute.
    5. Add the ground paste, turmeric and chilli powder and fry on low heat for 5-6 minutes, stirring often, until the paste darkens slightly and oil begins to separate.
    6. Add tamarind pulp, jaggery, salt and water. Bring to a boil and simmer for 5 minutes.
    7. Add the fried chillies and simmer on low heat for 8-10 minutes until the gravy is thick, oil floats on top, and the chillies are tender.
    8. Rest for 30 minutes before serving; the flavour improves as it sits.

    Tips

    • Choose thick, long chillies with low heat; small spicy ones make it too fierce.
    • Roast each seed separately as they brown at different rates.
    • The salan should be thick and oily on top, not watery.

    Serve with

    Hyderabadi biryani with burani raita, or with bagara rice.

  • Maddur Vada

    Maddur vada takes its name from the town of Maddur on the old Bengaluru-Mysuru highway and railway line. According to local lore, a vendor at the railway station improvised it in the early 1900s, and the vadas sold at Maddur Tiffanys and on the platforms became famous with travellers. Unlike the soft urad dal vada, it is made from rice flour, semolina and maida.

    It is flat, crunchy and golden, almost like a thick biscuit, packed with sweet onions, curry leaves, green chillies and ginger. The onions are mixed with hot oil before the water goes in, which keeps the vada crisp. It is a tea-time snack that stays crunchy for hours and travels well.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseSnack
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsrice flour / semolina / maida / onion / curry leaves

    Ingredients

    • 1/2 cup rice flour
    • 1/4 cup fine rava (semolina)
    • 1/4 cup maida
    • 2 medium onions, finely sliced
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1/4 tsp asafoetida
    • 3/4 tsp salt
    • 2 tbsp hot oil
    • about 1/4 cup water
    • oil for deep frying

    Method

    1. In a bowl, mix the onions, chillies, ginger, curry leaves, coriander, asafoetida and salt. Squeeze with your hands for a minute so the onions soften slightly.
    2. Add the rice flour, rava and maida and mix.
    3. Pour 2 tbsp very hot oil over the mixture and rub it in with a spoon, then your fingers. This is what makes the vadas crisp.
    4. Sprinkle water a little at a time and knead to a firm, non-sticky dough. The onions add moisture, so you need very little water.
    5. Heat oil for deep frying on medium heat. A small piece of dough should rise steadily, not instantly.
    6. Take a lemon-sized ball, place it on a greased plastic sheet or banana leaf, and pat it into a flat disc about 8 cm across and 5 mm thick.
    7. Slide the vadas into the oil one by one and fry on medium heat for 3-4 minutes per side until deep golden and crisp, turning once.
    8. Drain on a rack and serve hot or at room temperature.

    Tips

    • Fry on medium heat; on high heat they brown before they crisp through.
    • Keep the dough firm; a soft dough makes oily vadas.
    • Stored airtight, they stay crisp for a day.

    Serve with

    Coconut chutney and filter coffee or masala tea.

  • Akki Rotti

    Akki rotti, akki meaning rice in Kannada, is a breakfast flatbread from Karnataka made from rice flour mixed with vegetables and herbs. It is patted out by hand directly on a cold, greased tawa or on a banana leaf rather than rolled, which gives it its uneven, rustic look. In Malnad homes it is a staple, often made with dill (sabsige soppu) or grated cucumber.

    A good akki rotti is crisp and golden at the edges and soft inside, with green flecks of dill, chilli and coriander. It is savoury, mildly spicy and fragrant. Being made from rice flour it is naturally gluten free. It is eaten hot with chutney, a spoon of butter or a pickle.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / onion / dill leaves / coconut / green chillies

    Ingredients

    • 2 cups rice flour
    • 1 medium onion, finely chopped
    • 1/2 cup dill leaves, finely chopped
    • 1/4 cup grated coconut
    • 1 small carrot, grated (optional)
    • 2-3 green chillies, finely chopped
    • 1 inch ginger, grated
    • 1 tsp cumin seeds
    • 3 tbsp chopped coriander leaves
    • 1 tsp salt
    • about 1 cup warm water
    • oil for cooking

    Method

    1. Mix the rice flour, onion, dill, coconut, carrot, chillies, ginger, cumin, coriander and salt in a large bowl.
    2. Add warm water a little at a time and knead to a soft, slightly sticky dough that holds together. Rest for 10 minutes.
    3. Grease a cold, thick tawa with 1 tsp oil. Take a lemon-sized ball of dough and place it on the tawa.
    4. Wet your fingers and pat the dough out into a thin, even circle about 15 cm across, wetting your fingers often so it does not stick. Make 3-4 small holes in it with a finger.
    5. Pour a few drops of oil in each hole and around the edges. Place the tawa on medium heat, cover and cook for 3-4 minutes until the base is golden and crisp.
    6. Flip and cook for 1-2 minutes more until spotted golden. Remove.
    7. Cool the tawa under running water before shaping the next rotti, or use two tawas in rotation. Alternatively pat the rottis on a greased banana leaf or butter paper and transfer them to a hot tawa.

    Tips

    • The tawa must be cool when patting out the dough; a hot tawa makes it impossible to spread.
    • Warm water helps the rice flour bind.
    • Make the dough just before cooking; onions release water and make it soggy if it sits too long.

    Serve with

    Coconut chutney, ennegai, or white butter with chutney pudi.

  • Vangi Bath

    Vangi bath, brinjal rice, is one of the classic chitranna-style mixed rices of Karnataka, served in Bengaluru and Mysuru homes and in Udupi restaurants. It uses small purple or green brinjals cooked with a special masala of roasted chana dal, urad dal, coriander, red chillies, cinnamon, cloves and dry coconut, and then mixed with cooked rice.

    Each grain is coated in a reddish-brown masala, with soft brinjal pieces throughout. The flavour is warm and slightly tangy, with sweetness from jaggery and crunch from peanuts or cashews. It is popular as a lunchbox meal and as a light weekend lunch with raita. It also packs well for picnics and train journeys because it tastes good at room temperature.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseRice
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / brinjal / tamarind / dry coconut / peanuts

    Ingredients

    For the vangi bath powder

    • 1 tbsp chana dal
    • 1 tbsp urad dal
    • 2 tbsp coriander seeds
    • 6 Byadgi chillies
    • 1 inch cinnamon
    • 3 cloves
    • 1/4 tsp fenugreek seeds
    • 2 tbsp dry coconut (kopra), grated

    For the bath

    • 3 cups cooked rice, cooled
    • 250 g small brinjals, cut into thin strips
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp chana dal
    • 1 tsp urad dal
    • 2 tbsp peanuts
    • 1 sprig curry leaves
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tbsp thick tamarind paste
    • 1 tsp grated jaggery
    • 1 tsp salt
    • 2 tbsp chopped coriander leaves

    Method

    1. Dry roast the chana dal, urad dal, coriander, chillies, cinnamon, cloves and fenugreek on low heat for 4-5 minutes until golden and fragrant. Add the coconut and roast 1 minute more. Cool and grind to a fine powder.
    2. Keep the cut brinjals in salted water until needed so they do not discolour, then drain.
    3. Heat oil in a wide kadai. Fry the peanuts until crunchy, then add mustard seeds. When they splutter add chana dal and urad dal and fry until golden. Add curry leaves, asafoetida and turmeric.
    4. Add the brinjals and salt and toss. Cover and cook on medium-low heat for 6-8 minutes, stirring occasionally, until the brinjals are soft but not mushy.
    5. Add the tamarind paste and jaggery and cook for 2 minutes until the raw smell goes.
    6. Add 2.5 tbsp of the vangi bath powder and stir for 1 minute until the brinjals are coated.
    7. Add the rice and gently fold everything together on low heat for 2 minutes until evenly mixed. Taste and add more powder or salt if needed.
    8. Garnish with coriander and serve warm.

    Tips

    • Use small, tender brinjals with few seeds.
    • Cooked rice should be cool and separate, or the bath turns mushy.
    • A tablespoon of ghee mixed in at the end adds a lovely richness.

    Serve with

    Onion-cucumber raita and papad or potato chips.

  • Neer Dosa

    Neer dosa, meaning water dosa in Tulu, is a breakfast staple of the Mangalore and Udupi region. The batter is made only from soaked rice and a little coconut, ground fine and thinned with water until it is almost like milk. It needs no fermentation, so it can be made the same morning.

    The dosas are thin, soft and delicate with a lacy surface full of tiny holes, and they are cooked on one side only, never crisped or browned. They are folded into triangles and served with coconut chutney or, in Mangalorean homes, with chicken curry or kori gassi. The mild flavour makes them a perfect partner for rich, spicy gravies.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / coconut / water

    Ingredients

    • 1.5 cups raw rice (dosa rice or sona masoori), soaked 4-6 hours
    • 1/2 cup freshly grated coconut
    • 3/4 tsp salt
    • about 3 cups water
    • oil for greasing the tawa

    Method

    1. Drain the soaked rice and grind it with the coconut and 1 cup water to a very smooth batter. Rub a little between your fingers; it should feel completely fine with no grit.
    2. Transfer to a bowl, add salt and stir in about 2 cups more water to get a very thin batter, like thin buttermilk.
    3. Heat a nonstick or well-seasoned iron tawa on medium-high heat. Grease lightly with oil.
    4. Stir the batter well each time, since the rice settles at the bottom. Take a ladleful and pour it from the edge of the tawa in a circle, moving inwards to fill the gaps. Do not spread with the ladle.
    5. Cover and cook for about 1 minute until the top looks set and white, with tiny holes, and the edges start to lift. It should not brown.
    6. Without flipping, fold the dosa in half and then in half again to form a triangle, and lift it onto a plate.
    7. Grease the tawa lightly again and repeat. Do not stack hot dosas flat or they stick; keep them folded and slightly apart.

    Tips

    • The batter must be very thin; if the dosa is thick or does not form holes, add more water.
    • A hot tawa is essential for the lacy pattern, but reduce heat if the dosas start browning.
    • Use the batter within the day; it does not need or benefit from fermentation.

    Serve with

    Coconut chutney, kori gassi (Mangalorean chicken curry), or jaggery with grated coconut.

  • Ragi Mudde

    Ragi mudde, or ragi ball, has been the staple food of rural south Karnataka for centuries, especially in Mandya, Mysore, Hassan and Tumkur. Farmers eat it because it is filling and gives steady energy through a day of field work. Ragi grows well in dry conditions, and a meal of mudde with saaru is still everyday food in many Kannada homes.

    The balls are smooth, dense and greyish-brown with a mild, earthy taste. They are not chewed: a small piece is pinched off, rolled in the gravy and swallowed. That is why mudde is always eaten with a thin, spicy gravy such as bassaru, soppina saaru or a mutton or chicken saaru.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsragi flour / water / salt

    Ingredients

    • 1 cup ragi flour (finger millet flour)
    • 2 cups water
    • 1/2 tsp salt
    • 1 tsp ghee or oil (optional)

    Method

    1. Bring 2 cups water, salt and ghee to a rolling boil in a heavy-bottomed pot.
    2. Take out about 1/2 cup of the boiling water and keep it aside in a bowl.
    3. Lower the heat to medium-low and add the ragi flour all at once in a mound in the centre. Do not stir. Let it sit on the boiling water for 2-3 minutes so the flour steams.
    4. Using the handle of a wooden spoon or a traditional mudde kolu, stir vigorously to combine the flour and water, breaking up any lumps. It will be a thick, stiff mass.
    5. If it is too stiff, add a little of the reserved hot water. Keep stirring and pressing on low heat for 3-5 minutes until smooth and the flour is fully cooked. It should not stick to a wet finger.
    6. Cover and cook on the lowest heat for 2 minutes, then switch off.
    7. Wet your palms with water, take a portion of the hot mixture and roll it into a smooth ball on a wet plate. Repeat. Serve hot.

    Tips

    • Adding the flour without stirring at first is the trick to lump-free mudde.
    • A cooked mudde does not stick to wet fingers; if it does, cook a little longer.
    • Use a wooden stick or the back of a wooden spoon; a metal ladle will not mix it well.

    Serve with

    Bassaru, soppina saaru, avarekalu saaru or a spicy country chicken curry.

  • Erissery

    Erissery is a thick pumpkin curry from the Kerala sadya, made especially at Onam and Vishu. The name is often linked to eriv, meaning heat, a nod to its pepper and chilli, though it is not a very spicy dish. Ripe yellow pumpkin is the usual vegetable, sometimes combined with raw banana or yam, cooked with red cowpeas.

    What makes erissery special is the final topping of grated coconut fried in coconut oil with mustard seeds and curry leaves until deep brown. That roasted coconut adds crunch and a toasty aroma to the soft, sweet, partly mashed pumpkin. It is thick enough to scoop and is eaten with rice in the middle of the meal.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves5
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsyellow pumpkin / red cowpeas / coconut / cumin / coconut oil

    Ingredients

    For the curry

    • 1/2 cup red cowpeas, soaked overnight
    • 500 g ripe yellow pumpkin, cut into 2 cm cubes
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • 1 tsp salt

    For the coconut paste

    • 3/4 cup grated coconut
    • 1 tsp cumin seeds
    • 2 garlic cloves
    • 2 green chillies
    • 1/2 tsp black peppercorns

    For the topping

    • 2 tbsp coconut oil
    • 1 tsp mustard seeds
    • 2 dry red chillies
    • 2 sprigs curry leaves
    • 1/2 cup grated coconut

    Method

    1. Pressure cook the cowpeas with 1.5 cups water for 4-5 whistles until soft.
    2. Cook the pumpkin with turmeric, chilli powder, salt and 1/2 cup water in a covered pan on medium heat for 8-10 minutes until soft.
    3. Grind the coconut, cumin, garlic, green chillies and pepper to a smooth paste with a little water.
    4. Add the cooked cowpeas to the pumpkin and mash lightly with a ladle so about half the pumpkin breaks down and the rest stays in pieces.
    5. Stir in the coconut paste and simmer on low heat for 5 minutes until thick and the raw smell is gone. Add a little water if it gets too thick.
    6. For the topping, heat coconut oil, splutter mustard seeds, add red chillies and curry leaves, then add the grated coconut. Fry on medium-low heat, stirring constantly, for 5-6 minutes until it turns deep golden brown.
    7. Pour the topping over the erissery, mix in half of it and leave the rest on top. Serve warm.

    Tips

    • Choose a ripe, sweet pumpkin with deep orange flesh.
    • Fry the coconut topping patiently; it should be evenly browned, not burnt in spots.
    • Raw plantain cubes can replace half the pumpkin for a firmer texture.

    Serve with

    Rice with sambar, pappadam and other sadya dishes.

  • Olan

    Olan is the mildest curry on the Onam sadya leaf, and it is there on purpose: after the tang of pulissery and the heat of pickles, olan cools and calms the palate. It is a simple preparation of ash gourd, sometimes with pumpkin, and red cowpeas, cooked in coconut milk with nothing more than green chillies, salt and curry leaves.

    It is pale, light and delicately sweet, with the ash gourd turning translucent and soft. There are no ground spices, no tempering and no onions in the traditional version, so the quality of the coconut milk and the fresh coconut oil at the end matter a great deal. It is eaten with rice, and many people enjoy it the next day too.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves5
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsash gourd / red cowpeas / coconut milk / green chillies

    Ingredients

    • 1/3 cup red cowpeas (vanpayar), soaked 6 hours
    • 400 g ash gourd (kumbalanga), peeled and cut into thin 3 cm squares
    • 100 g yellow pumpkin, thinly sliced (optional)
    • 4 green chillies, slit
    • 1 cup thin coconut milk
    • 3/4 cup thick coconut milk
    • 3/4 tsp salt
    • 2 sprigs curry leaves
    • 1.5 tbsp raw coconut oil

    Method

    1. Pressure cook the soaked cowpeas with 1 cup water and a pinch of salt for 3-4 whistles until soft but whole. Drain.
    2. Put the ash gourd, pumpkin, green chillies and salt in a pan with the thin coconut milk.
    3. Cover and simmer on low-medium heat for 10-12 minutes until the ash gourd turns translucent and is soft when pressed.
    4. Add the cooked cowpeas and simmer for 2-3 minutes so they absorb the flavour.
    5. Lower the heat to the minimum and stir in the thick coconut milk. Heat gently for 1-2 minutes until just hot, without boiling, then switch off.
    6. Add the curry leaves and drizzle the coconut oil over the top. Cover and let it rest for 10 minutes before serving.

    Tips

    • Cut the ash gourd thin and even so it cooks quickly and uniformly.
    • Black-eyed beans can replace red cowpeas, though red cowpeas are traditional.
    • Use fresh coconut milk if possible; canned milk makes olan heavier.

    Serve with

    Kerala matta rice with sambar, thoran and pappadam as part of a sadya.

  • 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.