Kerala Cabbage Thoran

Finely shredded cabbage stir-fried with crushed coconut, curry leaves and mustard seeds in coconut oil, a ten-minute Kerala staple.

• Prep15 minutes
• Cook10 minutes
• Serves3-4

Ingredients

• 3 cups cabbage, finely shredded
• 2 tbsp cold-pressed coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 dried red chillies
• 1 sprig curry leaves
• ½ cup grated coconut
• 2 green chillies
• 1 small shallot or 2 pearl onions
• 2 cloves garlic
• ¼ tsp turmeric
• ½ tsp cumin seeds
• ¾ tsp pink salt, or to taste

Method

1. Pulse the grated coconut, green chillies, shallot, garlic, turmeric and cumin to a coarse, dry crumble. Do not add water.
2. Heat the coconut oil in a wide pan. Add mustard seeds and let them pop, then add urad dal, dried chillies and curry leaves.
3. Add the cabbage and pink salt and toss on high heat for 2 minutes.
4. Add the coconut mixture, mix well, cover and cook on low heat for 4-5 minutes, until the cabbage is just tender but still has bite.
5. Uncover, toss for a minute to dry out any moisture and serve with rice and sambar or moru curry.