Cabbage Thoran

Ingredients

• - 300g cabbage
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/2 cup fresh grated coconut
• - 2 green chillies
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Shred cabbage: Remove outer leaves of half a small cabbage. Finely shred the remaining cabbage into thin strips.
2. Make coconut mixture: Mix half cup freshly grated coconut with half tsp turmeric, 1 tsp cumin seeds, 2 green chillies (sliced) and 3 shallots (sliced). Mix well.
3. Combine cabbage and coconut: Mix the shredded cabbage with the coconut mixture.
4. Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan.
5. Splutter mustard seeds: Add 1 tsp mustard seeds and cover until all seeds have popped.
6. Add dried chilli and curry leaves: Add 2 broken dried red chillies and 2 sprigs fresh curry leaves. Fry 20 seconds.
7. Add cabbage-coconut mixture: Add the combined cabbage and coconut mixture to the pan. Season with salt.
8. Cover and cook: Cover tightly and cook on low heat 6-8 minutes. The steam inside cooks the cabbage and coconut together.
9. Open and mix: Open the lid and toss everything together on high heat 1-2 minutes to dry it out.
10. Serve: Adjust salt. Cabbage thoran should be dry and fragrant. Serve as a side dish with steamed rice and Kerala curry.