Thoran

Ingredients

• 2 cups cabbage or beans finely chopped
• 1 cup grated coconut
• 3 green chillies
• 1 tsp turmeric
• Mustard seeds
• Curry leaves
• Coconut oil
• Salt

Method

1. Prepare vegetable: Finely shred 2 cups of chosen vegetable — beans, cabbage, carrot or beetroot. Keep pieces thin and uniform.
2. Grate coconut: Grate half cup fresh coconut and set aside — add only at the very end to keep it fresh.
3. Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan — coconut oil is essential for authentic Kerala flavour.
4. Splutter mustard seeds: Add 1 tsp mustard seeds, cover partially and wait until all seeds have popped — about 40 seconds.
5. Add curry leaves and chilli: Add 2 sprigs curry leaves and 2 broken dried red chillies. Fry 30 seconds until aromatic.
6. Add shallots: Add 5 sliced shallots and sauté 3 minutes until translucent.
7. Add vegetable: Add shredded vegetable, half tsp turmeric and salt. Toss well to coat in the oil and spices.
8. Cover and cook: Cover on low heat for 6-8 minutes, stirring once halfway. Vegetable should be cooked but still slightly crisp.
9. Add coconut: Open lid, add grated coconut and toss on high heat for 1-2 minutes — coconut must not brown.
10. Serve: Adjust salt and serve immediately as a dry side dish with steamed white rice, sambar and rasam.