RCI-VG.004.1421.001
Thoran
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- gm: cabbage500 unitlong runner-beans /any other vegetable (cut in to small pieces)
- cup: coconut1 unit
- 2 unit
- tsp: coconut oil2 unit
- ½ unit
- tsp: black gram1 unit
- no: Dried red chilli (cut into 2-3 pieces)4 unit
- ¼ unit
- ¼ unit
- ¼ unit
- 2 unit
- 1 unit
Method
1
Grate the coconut or pulse it in a food processor until finely chopped; mince the garlic cloves and set aside.
2
Cut the cabbage into thin shreds or small pieces; if using long runner-beans or other vegetables, trim and cut into small bite-sized pieces.
3
Heat coconut oil in a large skillet or wok over medium heat for about 1 minute until shimmering.
4
Add mustard seeds and black gram to the hot oil; allow them to pop and crackle for 30-45 seconds, then quickly add the dried red chilli pieces and stir briefly.
1 minutes
5
Add the minced garlic and curry leaves to the pan and cook for 30 seconds until fragrant.
1 minutes
6
Stir in the turmeric powder, red chilly powder, and cumin seeds; mix well to coat the aromatics.
7
Add the shredded cabbage (and other vegetables if using) to the pan and stir constantly to combine with the spice mixture.
2 minutes
8
Cook on medium heat for 5-7 minutes, stirring occasionally, until the cabbage is softened but still retains some texture.
6 minutes
9
Add the grated coconut and salt to taste; toss well and cook for another 1-2 minutes until the coconut is heated through and integrated.
2 minutes
10
Taste and adjust seasoning with additional salt or spices as needed, then transfer to a serving dish and serve warm.