Sauteed Cabbage and coconut/ Cabbage Thoran

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     If you are from Kerala, a southern state in India, you know 'thoran' is a dry accompaniment with rice our staple diet.  We use the same ingredients to cook this dish with different vegetables.  However, depending on the taste and time taken for cooking each of use a different method to cook this dish.

   I think, cabbage is one vegetable where I use the most amount of onions compared to any other 'thoran'.  I wish I could elaborate on why I do that except that I like its taste best this way.  The way we eat our rice traditionally is to have a soupy, watery,  liquidy dish, a dry vegetable and if you eat non vegetarian food then fish or meat fried or in a gravy.

  When it comes to cabbage thoran though the best way I like to have it is with rice, sambar, lemon pickle and cabbage thoran.  Give me a papad and its a completely delicious most satiating meal for me.  Another great combination is rice, cabbage, red fish curry and moru kachiyathu..'oooh la la!' that's what my brother would say when he reads this combo. Each of us familiar with the Kerala style of food will have their own way of eating.  We all have different combinations and all of them are great for sure.

  For my friends who are reading this recipe and not into our way to eating, I assure you if you have leftover rice add this and some chicken cubes into it and microwave it to make a nice fried rice and you can have it with or without any other accompaniments.


Ingredients:
1. Cabbage - 2 1/2 cups chopped
2. Onions - 1/2 cup chopped
3. Coconut grated - 1/4 cup
4. Mustard - 1/8th tspn
5. Turmeric - 1/8th tspn
6. Salt - 1/4th tspn (or to taste)
7. Curry leaves - 1 sprig
8. Vegetable/ Canola /Coconut oil - 1 Tbspn (use any tpe of oil as per your taste. I use vegetable or canola oil)

Method:
1.  Mix well the cabbage, onions, green chillies, coconut and turmeric
2. Do a tempering but heating the oil in a wok and spluttering mustard followed by a tspn of the chopped onions and curry leaves
3. Add the mixed vegetables and stir in well.
4. Bring all the contents of the work into the center and and with your spatula form a smooth mound.  This is done to keep the heat inside and the cabbage will cook in its own moisture
5. To avoid burning make sure the heat is on medium to low and if you are doing if for the first time stir in less than 5 minutes. 
6. When half done add salt and stir well and with swift stirring with the spatula spread it evenly
7. Cabbage cooks pretty easily so test for doneness by tasting at this poing and if you like the crispness of the cabbage turn off the heat.


Contributor: Sunitha