Cabbage Beetroot Thoran | Cabbage and Beetroot Stir Fry
Finely chopped cabbage stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 7 servings
- 1 cup Cabbage — grated
- 1 cup Beetroot — grated
- 1 nos Onion — sliced
- 2 nos Green chilly — sliced
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- Curry leaves, a few
- 1/4 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- Salt, to taste
Preparation
Step 1
Prep all your vegetables — wash, peel, and chop them before you start cooking.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and add cabbage, beetroot, onion, green chilly and curry leaves.
Step 3
Add red chilly powder, turmeric powder and salt to taste. Fold everything together gently and Continue cooking for 2 to 3 minutes.
Step 4
Next, add grated coconut, Stir everything together thoroughly. Put the lid on and cook on low heat for 5 minutes.
Step 5
Give it a stir now and then. Now the thoran is ready. take it off the heat.
Step 6
Serve alongside rice chappathi etc.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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