Sunday, April 8, 2012


Ingredients -

Cabbage – 600 gms.

Grated coconut – 2-3 tbsp

Oil – 2 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Whole red chilli – 1” piece

Turmeric powder – just a pinch

Salt to taste

Sugar – 1/2 tsp

Curry leaves – 7

Green chilli – 1 - 2 (crushed)


Wash and chop the cabbage finely.

Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece.

When they splutter, add the cabbage, a pinch of turmeric, salt and sugar. Stir well.

Cover and cook on low heat for 5 minutes.

Stir again, add a tbsp of water if required and cook covered for 2-3 minutes more.

Cook on low heat without lid, stirring in between till cabbage is cooked.

Add grated coconut. Leave uncovered.

After 15 minutes add curry leaves and crushed green chilli.


If the cabbage is not tender, you will have to add 1-2 tbsps of water while cooking.

The cabbage thoran will look and taste good if the green color is retained. Green color can be retained by adding just a pinch of turmeric and not covering the cabbage after it is almost cooked and also ready. Leave it uncovered till it cools.

Curry leaves and green chillies will retain their green color only if added after it has cooled.

© Copyright 2011. Brinda Balasubramonian.

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