Allergens in Cabbage Thoran: mustard.
Ingredients
Quantities for 4.
- 500g, shredded fine Cabbageabout half a medium head
- 3/4 cup, freshly grated Coconut
- 6, chopped Shallotsmall Kerala shallots if you can get them
- 3, slit Green Chilli
- 2 cloves Garlicgoes into the coconut crushoptional
- 1/2 tsp Cumin Seedscrushed with the coconut
- 1/4 tsp Turmeric
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 2, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Shred the cabbage as thin as you can. Thick shreds steam into limp ribbons instead of staying crisp.
- Crush the coconut, garlic, cumin, turmeric and one green chilli together coarsely in a mortar. Do not run it in a blender; you want a rough crumble, not a paste.
- Have everything ready by the stove. Thoran is done in fifteen minutes and the tempering waits for nobody.
Method
- Heat the coconut oil in a kadhai over medium heat until it thins and shimmers.
- Add the mustard seeds and let them pop, about 30 seconds, then add the broken red chillies and curry leaves.Cover with a lid or a spatter guard. The leaves will crackle hard.
- Stir in the chopped shallot and remaining slit chillies. Cook 3 minutes until the shallot turns translucent and smells sweet.
- Tip in the cabbage and salt. Toss to coat in the oil.
- Cover and cook on low for 5 minutes. The cabbage will release its own water. Do not add any.Water is the enemy here. Thoran should be dry, not stewed.
- Uncover, raise the heat and stir-fry 2 minutes to drive off the moisture at the bottom of the pan.
- Add the crushed coconut mixture and toss through for 2 minutes, until the coconut smells toasty and looks dry.
- Taste for salt and take it off the heat while the cabbage still has bite.Overcooked thoran goes grey and sulphurous. Stop early.
Storage
Best the day it is made. Keeps 2 days refrigerated; revive in a hot dry pan for 2 minutes rather than a microwave, which makes it watery.
Nutrition Medium estimate
One serving of Cabbage Thoran (155 g) is about 154 calories, or 100 calories per 100 g.
Low protein: 3 g a serving, 7% of the calories
| Per serving155 g | Per 100 g | |
|---|---|---|
| Calories | 154 kcal | 100 kcal |
| Protein | 2.6 g | 2 g |
| Carbohydrate | 11.0 g | 7 g |
| of which sugars | 5.2 g | 3 g |
| Fibre | 4.8 g | 3 g |
| Fat | 12.2 g | 8 g |
| of which saturated | 10.1 g | 7 g |
| of which unsaturated | 1.2 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.