Dry curry of cabbage, carrot and coconut (Thoran)
Thoran is a vibrant South Indian dry curry featuring finely chopped spring greens and tender carrots stir-fried with mustard seeds, curry leaves, and ginger paste. Spiced gently with turmeric, dried and green chilies, and caraway, it offers a wonderful crunch and fragrant warmth. Serve it hot alongside rice or flatbreads as a colorful, plant-based side.
Ingredients
- Vegetable oil45 ml
- Dried chili2 ცალი
Instructions
3 steps- 1
Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
- 2
Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
- 3
Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes