This is a sensational quick turmeric laden cabbage stir fry hailing from Kerela in Southern India. With incredible health benefits, this warm salad with a delicious crunch can be eaten on its own or as a side with rice and curries.
Prep Time5 minutesmins
Cook Time5 minutesmins
Course: Sides
Cuisine: Gluten Free, Indian, Vegan
Keyword: cabbage thoran, indian cabbage curry, kerala cabbage, south indian cabbage curry
Heat oil in a large heavy bottomed frying pan on medium-low heat. Carefully add mustard seeds, cumin seeds, urid dal and red chillies.
In a few seconds when the seeds start to sizzle and spit, add the curry leaves. Saute for a few seconds until fragrant.
Add onion and cook on medium-low heat for 3-4 minutes until softened.
Add cashew nuts and saute for a minute until they turn a shade darker.
Add carrot, mix well and cook for 3-4 minutes until carrots are tender.
Add cabbage, turmeric and salt. Mix well. Cook for 2-3 minutes until cabbage is glazed and slightly softened.
Add coconut. Mix well and cook for a few seconds until heated through. Remove from heat.
Check for seasoning. Garnish with coriander leaves and serve with rice and mains.
Notes
Cabbage - Savoy cabbage or Wombok can be substituted for drumhead cabbage. You can also use beans instead of cabbage.Mustard seeds - Use black mustard seeds for this recipe. They are found in all spice sections of supermarkets or speciality spice stores.Cumin seeds - Cumin seeds add a lovely earthy flavour to the dish.Urad/urid dal (split black lentils) - They are white/beige in colour and turn a golden shade when tempered in oil. They add a lively nutty bitterness to the dish. If you can't find them, substitute with chanal dal or just leave them out, this dish is delicious even without them.Red chillies - Substitute with half a teaspoon of red chilli flakes or a few slices of fresh red chilli (this will make your dish spicier).Turmeric - Ground turmeric is a must for this dish and is one of the key ingredients.Curry leaves - They can be bought at Indian supermarkets or easily grown in pots. If you can't find them, add half a teaspoon of lemon zest to the dish instead.Cashew nuts - Use raw cashew nuts. You can substitute with macadamia nuts or just leave them out if you have nut allergies.Grated coconut - If possible use freshly grated coconut for this dish. When I can't find fresh coconut, I substitute it with shredded coconut (sweetened or unsweetened) that can be sourced from the baking section of supermarkets.Storage - This will keep in the fridge for up to 3 days. It freezes well and will sit happily in your freezer in an air tight container for up to a month.