Thoran (from Kerala cuisine) is similar  to poriyal | kaai (Tamilnadu cuisine). Cabbage thoran is easy – packed with coconut flavor side dish that goes good with rice and any south Indian gravy. Thoran can be made with any vegetable (that matches with coconut) and is a must in Kerala Sadya. It’s simple, quick to make and goes well with the Parippu Curry and Theeyal.

The two main difference between thoran and poriyal are the amount of coconut and way of preparation. For thoran, the vegetable is finely chopped, mixed with spices and coconut, Set aside for 10 minutes and then tempered and steam cooked. For Poriyal, the veggies are first sauteed in oil and spices, steamed and then topped with little fresh grated coconut.

Ingredients you will need:

3 cups of cabbage, finely chopped
5 of shallots, finely chopped
2 green chilies, chopped
3/4 cup of grated coconut, adjust to taste
1/2 tsp of turmeric powder
A few of curry leaves
Salt to taste
2 tsp of coconut oil
1/2 tsp of black mustard seeds
Asafoetida, a pinch

Preparation: In a wide bowl, mix all the ingredients except Salt, coconut oil, mustard seeds and Asafoetida.

In a wide pan, heat coconut oil on medium flame, add mustard oil and as they crackle add asafoetida, the cabbage mixture and stir well. Add salt and mix.

Close the pan with a tight lid and let the cabbage cook in the steam, stirring once in a while. The cabbage lets out enough water to cook in its own moisture, if the cabbage takes longer time to cook, sprinkle little water (a tbsp or two), cover and cook.

Check for salt and remove from heat. Serve with Parippu Curry,  Theeyal, sambhar or Rasam.