In a Kerala kitchen, few dishes walk the line between daily comfort and festive elegance like Cabbage Thoran. It’s that one dish you find just as often in the weekday lunchbox as you do on a gleaming banana leaf during sadya. Simple, coconut-rich, and full of quiet charm – Cabbage Thoran is a true staple.
This classic version skips green chillies altogether. The flavor comes from just a pinch of turmeric powder and the warm, steady heat of red chilli powder. The cabbage is finely chopped, cooked just enough to stay tender yet crisp, and tossed with plenty of freshly grated coconut – because no thoran is complete without it.
But what really brings it alive is the tempering – a fragrant mix of mustard seeds, urad dal, dry red chillies, and fresh curry leaves, all crackled in hot coconut oil. The aroma that rises from the pan is enough to bring anyone to the table.
Though it’s simple, this thoran is never boring. During Onam, Vishu, and other festive occasions, it proudly takes its place on the sadya leaf alongside aviyal, olan, pachadi, and more. It may be humble, but it belongs to the heart of the feast – a gentle dish that ties everything else together.
You don’t always need a curry with it. Just some hot rice and maybe a spoonful of parippu or moru – and this thoran is all you need to feel at home.
Cabbage Thoran reminds us that in Kerala cooking, beauty often lies in simplicity – and sometimes, the dishes that look the quietest are the ones that truly complete the meal.
Cabbage Thoran
Ingredients
Instructions
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In a pan, heat a teaspoon of oil. Add mustard seeds.
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When the mustard seeds start to crackle, add urad dal, curry leaves, and dry red chillies.
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Add grated coconut, turmeric powder, chilli powder, and salt. Mix well.
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Now add shredded cabbage and stir continuously on low flame for about 10 minutes. Do not add water.
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Once the cabbage is cooked and soft, remove from heat.
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Cabbage Stir Fry is ready. Serve warm with rice as part of a Kerala Sadya.