Cabbage Thoran/Poriyal Recipe - South Indian Style Cabbage Sabzi
Cabbage Thoran/Poriyal Recipe is a simple South Indian side dish where cabbage is sauteed with coconut and basic masalas. You can also pack this in your Lunch Box.
Cabbage Thoran or Poriyal is a delicious dish that is a staple of authentic Kerala cuisine. This popular dish makes a great accompaniment to steamed rice and curry and is an essential part of the famous Kerala Sadya. A dry dish, Thoran is commonly prepared using many different varieties of vegetables and spices. This recipe however uses cabbage as the main and only vegetable.
If you like this recipe, you can also try other Poriyal Recipes such as
Ingredients for the thoran
- 1 Cabbage (Patta Gobi/ Muttaikose) , washed and finely chopped
- 1/2 cup Green peas (Matar) , optional
- 1 sprig Curry leaves
- 1/4 teaspoon Mustard seeds
- 1 Dry red chilli
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 teaspoon Cooking oil , or as required (coconut oil can even be used here) Ingredients to be ground to paste
- 5 tablespoons Fresh coconut , grated, add more if required
- 6 Shallots , cut into halves
- 3 cloves Garlic , halved
- Green Chillies , halved
- 3 sprig Curry leaves
How to make Cabbage Thoran/Poriyal Recipe - South Indian Style Cabbage Sabzi
To begin making the Cabbage Thoran Recipe, grind all the ingredients given for grinding together into a coarse mixture in a blender or mixer. Once done, keep it aside.
Heat the oil in wok. Once the oil is hot, add a few grains of urad dal and fry them till lightly browned. Add in the mustard seeds and allow them to crackle.
Next, add in the red chilli and sauté for a few seconds. Next add in the finely chopped cabbage leaves, cover the pan and and cook it on medium heat till the vegetable reduces in quantity or becomes soft. This should take no more than 1-2 minutes.
Next add in the coarsely ground coconut paste, add in the salt, turmeric powder and curry leaves. Stir to combine the ingredients well. Cover the pan and cook the vegetable on high flame till it steams well, for about 3-5 minutes.
Continue stirring the cabbage till it gets coated with the paste evenly. Check again if more salt is required. Once done and cooked, turn off the heat and the Cabbage Thoran is ready to be served.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".