Cabbage Thoran - How to cook (easy Indian side dish)

Cabbage thoran (Indian fry 0cabbage) is my favorite Indian side dish.

Growing up in Malaysia and a lover of Indian food, I’ve regularly had my lunch and tea break at the Indian Malaysian restaurant (Mamak store) near my workplace. They lay a large piece of banana leaf in front of me, scoop a large pole of white rice on it that I can never finish, inundated by a copious amount of curry.

It is an incredible treat, but not complete without the side dish cabbage thoran.

It is flavored by tempering it with mustard seeds, cumin seeds, curry leaves, and dried chili. The flavor is terrific!

If you think there are only limited ways to cook cabbage, try this cabbage thoran recipe.

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Recipe:
(You can download the recipe and read the full details here:
https://tasteasianfood.com/cabbage-th... )

Ingredients
380g (1 cup) cabbage, sliced thinly
100g (1 medium) onion, sliced thinly
60g (1 small) carrot, cut julienne
2 tbsp cooking oil
1 stalk curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp hing (optional)
4 dried chilies, cut into sections, remove seeds
1/2 tsp turmeric powder
1 tsp salt
4 tbsp water
1/4 cup grated coconut (optional)
Method
Cut the cabbage and onion into thin slices.
Cut the carrot into fine julienne.
To temper the spices: Heat the oil in a pan over medium heat. Add the mustard seeds and saute until it starts to splutter. Then add the cumin seeds and wait until it changes colors. Add the curry leaves and the dry chilies for 15 to 30 seconds to release the oil’s flavor.
Add the onion and saute until it becomes tender.
Season with turmeric powder, hing, salt, and fry with the cabbage until soft. You can sprinkle some water if it is too dry and stick to the pan.
Fry the cabbage until it is cooked but remain crunchy. Dish out. Note: If you want to include the grated coconut, add to the pan and continue to fry for one minute before serving.

#CabbageThoran #CabbagePoriyal #IndianFryCabbage

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Website: http://tasteasianfood.com/
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