Cabbage Thoran / Cabbage stir fry

Cabbage Thoran / Cabbage stir fry/ Cabbage dry fry with detailed stepwise pictures. Cabbage Thoran is a traditional kerala recipe. This is one of the famous lunch sidedish. WE usually make Cabbage Poriyal which is also similar to this cabbage thoran with slight differences. Although the taste differs for both. One of my friend is from kerala, she taught me this recipe, although to attain the correct quantity i've referred some cookbooks and foodblogs.

I've doubts before making this, because we never added turmeric powder, ginger and coconut oil in cabbage fry. So i hesitated to try this one. After i made it i loved this food, the coconut oil tempering and the flavours of the ingredients , the preparation method made this one awesome. So i thought to share with you immediately.

Ingredients:

Cabbage - 1 small
Onion - 1 medium
Green chilli - 2 long
Grated Coconut - 1/4 cup
Ginger - 1 tsp
Salt - as required
Coconut oil - 1 tsp
Curry leaves - few
Turmeric powder - 1/4 tsp

For Tempering:

Coconut oil - 1 1/2 - 2 tbsp
Mustard - 1 tsp
Red chilli - 1

Method:

Get the ingredients ready ( Chop the cabbage, onion, green chilli , ginger finely ) and take it in a bowl
Add the grated coconut and salt to it
Mix well with your hands so that the juices of the veggies will come out and keep aside
Heat a kadai, add coconut oil and add the items under 'for tempering'
Add the cabbage mixture and turmeric powder
Saute well and close with a lid , cook for 10 mins
Stir occasionaly to avoid burning at the bottom, sprinkle 2 tbsp of water mix and cook
Once the cabbage is cooked and glazy add a tsp of coconut oil, curry leaves, mix and switch off  the flame
Serve with vathakuzhambu, kaarakuzhambu or sambar rice

With Stepwise Pictures:

Get the ingredients ready ( Chop the cabbage, onion, green chilli , ginger finely ) and take it in a bowl

Add the grated coconut and salt to it

Mix well with your hands so that the juices of the veggies will come out and keep aside

Heat a kadai, add coconut oil and add the items under 'for tempering'

Add the cabbage mixture and turmeric powder

Saute well and close with a lid , cook for 10 mins, Stir occasionaly to avoid burning at the bottom, sprinkle 2 tbsp of water mix and cook

Once the cabbage is cooked and glazy add a tsp of coconut oil, curry leaves, mix and switch off  the flame

Serve with vathakuzhambu, kaarakuzhambu or sambar rice

Note:

• Adding coconut oil gives an extraordinary flavour to the dish, if you don't like coconut oil you can add vegetable oil
• If you are using small chillies then add 3 nos of green chilli