Cabbage Thoran : A vibrant side dish that completes every Kerala meal
When it comes to Kerala cuisine, simple dishes with bold flavors often steal the show. One such dish is Cabbage Thoran, a staple side dish that’s light, healthy, and incredibly delicious. Made with shredded cabbage, grated coconut, and a tempering of spices, this dish perfectly balances crunch, aroma, and flavor. Whether it’s part of a traditional Onam Sadya or a regular weekday meal, thoran always brings freshness to the plate.
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What is Cabbage Thoran?
Cabbage Thoran is a popular Kerala-style stir-fry made with finely chopped cabbage, coconut, green chilies, curry leaves, and a hint of turmeric. In Malayalam, the word “thoran” refers to a dry vegetable preparation with coconut. It’s quick to make, wholesome, and pairs beautifully with steamed rice and curry, making it a must-have in everyday Kerala meals.
Main Ingredient of Cabbage Thoran:
Cabbage (shredded) - 1 Cup⠀
Grated Coconut - ½ Cup⠀
Green Chilli (slit) - 2 nos⠀
Salt - ½ tsp⠀
Turmeric Powder - ¼ tsp⠀
Oil/coconut oil - 2 tbsp⠀
Mustard Seeds - ½ tsp⠀
Split Urad Dal - 2 tsp⠀
Dried Red Chilli - 2 nos⠀
Curry Leaves - 5-6 nos⠀
What Is So Special About Cabbage Thoran?
What makes Cabbage Thoran truly special is its simplicity and freshness. With just a handful of ingredients, it transforms humble cabbage into a dish bursting with flavor. The crunch of cabbage, the sweetness of fresh coconut, and the aroma of curry leaves create a harmony that’s light yet satisfying.
It’s not just tasty but also healthy and versatile—rich in fiber, quick to prepare, and a perfect side dish that complements both everyday meals and festive spreads like Onam Sadya.
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Quick and Easy Cabbage Thoran:
Cabbage Thoran is one of those dishes that proves you don’t need hours in the kitchen to create something delicious. The cabbage cooks fast, and since it’s finely chopped, it blends beautifully with coconut and spices in just a few minutes.
There’s no complicated prep or long cooking process—just a simple tempering, a quick stir-fry, and it’s ready to serve. That’s why thoran is a go-to recipe in Kerala homes for busy mornings and weekday lunches.
How to make
1. Prepare the cabbage mix
In a bowl, combine shredded cabbage with grated coconut, turmeric powder, salt, and chopped green chilies. Mix everything gently and set aside.
2. Make the tempering (tadka)
Heat oil in a pan. Add mustard seeds, urad dal (optional), dry red chili, and curry leaves. Let them splutter and turn aromatic.
3. Cook the thoran
Add the cabbage–coconut mixture into the pan. Stir well, cover, and cook on low flame for 3–4 minutes until the cabbage turns tender yet stays crunchy.
4. Serve
Enjoy your Cabbage Thoran warm, paired with steamed rice, sambar, or rasam.
Expert Tips
Don’t overcook the cabbage – Keep it slightly crunchy for the best taste and texture. Overcooking makes it soggy.
Use fresh coconut – Freshly grated coconut gives authentic flavor. If using frozen, thaw completely before adding.
Chop cabbage finely – Even, thin shreds cook quickly and mix well with the coconut.
Coconut oil is key – For the true Kerala flavor, always use coconut oil for tempering.
Adjust spice level – Add more or fewer green chilies depending on your preference.
Cook on low flame – A gentle heat helps retain color, crunch, and nutrients.
Add turmeric sparingly – Too much can overpower the delicate flavors of coconut and cabbage.
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