This is a dry stir-fried dish. It’s quite like a coleslaw as it has the cabbage and carrots. The difference is that this coleslaw is very coconut-y and it’s eaten warm.
I learned to make it in 2012, on my first trip to India, in the kitchen with Mrs. Abraham and I’ve been enjoying it ever since. We stood and chopped the vegetables together and I remember being awed that the spices we used came directly from her garden. Frankly, I’m still in awe of that.
The coconut oil infuses the dish with its luscious flavour and makes it truly Keralan and oh so delectable. This is one of the easiest recipes in our collection so we hope you’ll give it a go.
Cabbage and Carrot Thoran Recipe
Yields 4 - 6
Prep Time 15 minutes
Cooking Time 15 mintues
Total 30 minutes
2 Tablespoons coconut oil
1½ teaspoon black mustard seeds
10 fresh curry leaves
1 jalapeño chilli, diced
4 cups chopped green cabbage
4 carrots, diced
1 cup grated coconut (fresh, frozen or rehydrated unsweetened)
1 teaspoon turmeric
½ teaspoon salt
Heat the oil in a wok and add the mustard seeds and curry leaves; cover and cook until the seeds begin to dance and pop in the pan.
Add the chilli and fry until fragrant – about 30 seconds.
Stir in the cabbage, carrots, coconut, turmeric and salt, until well coated with the spices.
Cover and cook on low heat until the vegetables are softened and cooked through.
Serve with a meat main dish and/or dal, salad and naan or parathas.