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Main Course

Cabbage-Uluvayila Thoran

Simple, honest, and on every Kerala lunch plate — cabbage thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.

Ingredientsfor 4 servings

2 cup Cabbage — sliced
1 cup Fenugreek leaves sliced ela (Uluva)
1/2 tsp Turmeric powder
1 tsp Mustard
1 nos Dry chillies
11/2 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
1 tsp Chilly powder
4 Cloves Garlic
Salt, to taste

Preparation

Step 1
For preparing cabbage-uluvayila thoran, cook cabbage, uluvayila with turmeric and salt.
Step 2
Grind coconut, garlic, cumin seeds and chilly powder.
Step 3
Heat oil, let the mustard seeds crackle, chillies and add ground paste.
Step 4
Add the cooked cabbage and Stir everything together thoroughly. Serve hot.

Tip

The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.

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Main Course

Cabbage-Uluvayila Thoran

Simple, honest, and on every Kerala lunch plate — cabbage thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.

Ingredientsfor 4 servings

2 cup Cabbage — sliced
1 cup Fenugreek leaves sliced ela (Uluva)
1/2 tsp Turmeric powder
1 tsp Mustard
1 nos Dry chillies
11/2 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
1 tsp Chilly powder
4 Cloves Garlic
Salt, to taste

Preparation

Step 1
For preparing cabbage-uluvayila thoran, cook cabbage, uluvayila with turmeric and salt.
Step 2
Grind coconut, garlic, cumin seeds and chilly powder.
Step 3
Heat oil, let the mustard seeds crackle, chillies and add ground paste.
Step 4
Add the cooked cabbage and Stir everything together thoroughly. Serve hot.

Tip

The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.