Today, I wanted to make an easy side dish. Thoran is a popular and traditional dish in Kerala which is served in Onam festival feast Sadya. In some parts of Kerala, thoran is also referred to as upperi. There are a lot of different varieties of thoran like beetroot thoran, vendakkai thoran, carrot thoran (the list goes on and on). Here, I’m gonna make Cabbage Thoran / Cabbage Upperi / Kerala Cabbage Stir-Fry which is pretty easy to cook. It takes only 15 minutes of your time.
In my Cabbage Thoran / Cabbage Upperi / Kerala Cabbage Stir-Fry, I’m giving a mild spice touch by adding pepper powder (which makes it so yummy.) As I’m a fish lover, I love to pair cabbage thoran with fish curry, fish fry and steamed rice for a satisfying meal. If you are a veg lover, you can pair it with sambar, rasam, and papad.
I have a bite-sized video to show you how to make this recipe.
- Cabbage – 4 cups, chopped
- Shallots (small onion) – 4, sliced
- Coconut – 1/4 cup, shredded
- Green chili – 3, slits (optional)
- Pepper powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – To taste
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds -1/2 tsp
- Curry leaves – 1 sprig
- Asafoetida (Hing) – A pinch
- Heat oil in a pan, add items given under ‘To Temper.’ Add onion, green chili, and sauté it for a couple of minutes.
- Add asafoetida, cabbage, pepper powder, turmeric powder, and salt and stir it well. Close it with a lid and let it cook for 6- 8 minutes (if needed sprinkle some water and stir occasionally while cooking to avoid burning the bottom.)
- Once it gets cooked, add shredded coconut and mix it well.
Cabbage Thoran / Cabbage Upperi / Kerala Cabbage Stir-Fry is ready to serve with steamed rice.
- You can skip pepper powder if you don’t want to make it spicy.
- Coconut oil can be used to bring out an authentic Kerala flavor.
- Don’t add more water; just sprinkle some. Otherwise, it will turn soggy.