Do not overcook the cabbage; it should retain a slight crunch for the best texture.
Using fresh grated coconut significantly enhances the flavor of the thoran.
For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
This dish is best served immediately as a side with steamed rice and a Kerala-style curry.
Method
1
🔪
Finely shred the cabbage, chop the onion, slit the green chilies, and crush the garlic cloves.
2
🥣
In a small mixer or mortar and pestle, coarsely grind or crush the grated coconut, half of the green chilies, one garlic clove, cumin powder, and turmeric powder. Set aside.
3
🔥
Heat coconut oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter.
4
🧅
Add curry leaves, chopped onion, and the remaining green chilies and garlic. Sauté until the onion turns translucent.
5
🍲
Add the shredded cabbage and salt to taste. Mix well, cover the pan, and cook on low heat for about 5-7 minutes, until the cabbage is tender-crisp.
6
🥥
Stir in the coarsely ground coconut mixture. Cook uncovered for another 3-5 minutes, stirring occasionally, until any excess moisture evaporates and the flavors meld.
7
🍽️
Check for seasoning and adjust if necessary. Serve hot.