Kerala-Style Cabbage Thoran

Ingredients

• Cabbage - 1 whole
• Coconut - 1/2 cup
• Shallots - 6 whole
• Green chilies - 3 whole
• Curry leaves
• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Coconut oil
• Salt

Instructions

1. 1Shred the cabbage into small pieces and set it aside so it is ready to add to the pan.
2. 2Combine the coconut, green chilies, shallots and a few curry leaves in a grinder and pulse to a coarse paste; a slightly chunky texture gives the thoran good body.
3. 3Heat coconut oil in a wide pan until it is hot and shimmering, which will help the tempering pop.
4. 4Add the mustard seeds and urad dal and let them splutter, then toss in the remaining curry leaves so they sizzle and release their aroma.
5. 5Add the shredded cabbage and salt, stir well to coat the leaves with the hot oil and spices, then cover with a lid and cook until the cabbage is tender; there is no need to add water while cooking cabbage.
6. 6Once the cabbage is cooked well, add the coconut mixture and stir for another 2-3 minutes until the mixture is dry and evenly combined.
7. 7Serve warm with rice and sambhar, if you like.