Dish of Cabbage with Coconut Thoran
(click to enlarge)

Cabbage with Coconut


India - Kerala, Tamil Nadu   -   Muttokos Thoran (Karala) Muttaikose Poriyal (Tamil Nadu)
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
50 min
Yes		 A tasty side dish, but too light for a main dish. Thorans (Malayalam) or Poriyal (Tamil) are served as side dishes, along with Rice and a Curry, Sambar, or similar main dish.

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3
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1-1/2
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10
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1/3
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#
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T
oz

T
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t
t
t


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t
c
t
Cabbage, white
-- Paste
Coconut, grated (1)  
Shallots
Green Chili (2)
Water
-- Tempering
Mustard Seeds (3)
Cumin Seeds
Urad Dal (4)
Chili red dry
Curry Leaves (5)
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Coconut Oil
Water
Salt
Prep:   -   (25 min)
  1. Chop Cabbage fine.
  2. Chop Shallots and Chili small. Mix together all Paste items. In a Mixie, Blender, or Mini Food Processor run to a somewhat coarse paste.
  3. Mix together all Tempering items.
Run:   -   (25 min)
  1. In a wok, kadhai, or other suitable pan, heat Coconut Oil. Stir in Tempering mix and fry stirring until the mustard seeds are popping well.
  2. Stir in Cabbage. 1/3 c Water, and Salt. Bring to a boil, then cover the pan and simmer over low heat until Cabbage is tender. The Cabbage should end up with almost no free liquid.
  3. Stir in Paste mix until well distributed and well heated.
  4. Serve hot with Rice and a Curry or similar main dish.
NOTES:

  1. Coconut, Grated:

      The pattern recipe presumes fresh grated, but frozen is fine. If you have only dry grated (unsweetened), measure the same amount and soak at least 10 minutes in half the measure of water.

  2. Green Chilis:

      Hot Indian Green Chilis are not reliably available, even here in Los Angeles, so we use Serranos. One whole Serrano makes this recipe fairly sharp. If you wish less, remove the seed mass and some or all the veins - use your own best judgement. For details see our Indian Chilis page.

  3. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  4. Urad Dal:

      This is peeled and split Urad Beans. They are easily available in markets serving a significant Indian community. For details see our Urad Beans page.

  5. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  6. Comments:

      The main difference between a Thoran (Karala) and a Poriyal (Tamil Nadu) seems to be that the Thoran requires Coconut Oil, where a Poriyal may use Coconut Oil or some other oil.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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