This mild curry is typical of the state of Kerala, India’s Deep South, where it is always part of a Veg Thali, the delicious meal of several curries served on a tray at once. The neutral flavour of cabbage is perfect for thoran as this means the flavour of coconut, spices and curry leaf can assert themselves. It is a dry curry, with no added water, so the goodness of the cabbage will be retained. Having said that, you can use whichever veggie you prefer for thoran – green beans, carrot or green peas are all options.
01.
Ingredients
1 medium White Cabbage, shredded
1 small Onion, finely chopped
2tsp Brown Mustard Seed
1 dried Kashmiri chilli, halved
2tsp Kerala Curry blend
handful of Curry Leaves
120g Dessicated Coconut
1tsp crushed Cumin Seed
4 cloves Garlic, finely chopped
a few Green Finger Chillies, chopped
02.
Method
First, in a blender or a mortar and pestle, make a paste with the coconut, the cumin seed, the garlic and the chilli. Set to one side.
Heat some coconut oil in a heavy saucepan, then add the mustard seeds and let them splutter for a few seconds. Now add the halved chilli, the onions and the curry leaves, and saute for a few minutes. When the onions are beginning to colour, add the Kerala curry blend and the turmeric, and saute for a few more minutes. Add the cabbage, a little at a time so it wilts into the pan. When it is all in there, put a lid on the pot and cook on a low heat for 15 minutes. At this point, stir in the paste you made earlier, then put the lid back on and cook for a final couple of minutes. Garnish the dish with plenty of chopped fresh coriander.
