The very heart and soul of any Keralan sadya (banquet or feast), cabbage thoran is wonderful lightly spiced dry curry that allows the flavour of the vegetable to shine through. It’s quite quick and easy to make, and can either be served as an accompaniment to other curries or as a main dish with the traditional rice and poppadoms.
Ingredients
- 100ml coconut oil (or vegetable oil)
- 2 tsp black mustard seeds
- 2 tsp urad dhal (black lentils)
- 1 tsp cumin seeds
- 2 dried red chillies, broken up
- 10-15 curry leaves
- 60g garlic and ginger paste
- ½ tsp ground turmeric
- 250g pointed spring cabbage, shredded
- 2 carrots, cut into thin strips
- 2 fresh green bird’s eye chillies, cut into thin discs
- 100g grated fresh coconut
- 1 tbsp coriander cress or chopped coriander
Preparation Method
- Heat the oil in large saucepan or wok over a medium heat. Add mustard seeds, dhal, cumin seeds and red chillies. When the seeds start to pop, add the curry leaves. Stir for about a minute then add the garlic and ginger paste and turmeric. Fry for 30 seconds.
- Stir in the cabbage and carrots and cook covered over a medium heat for about 6 minutes or until the vegetables are tender, adding a splash of water if it starts to catch.
- Stir in the green chillies and coconut. Heat through, top with coriander and serve.