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:
tasteasianfood... )
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: tasteasianfood....
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[@shawnthomasv]

Any Malayalees here😅?

[@cookdolph]

My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. 😍

[@chl0beary]

This channel makes food the traditional way with all the technical skills Its so sad that its not kore popular

[@saryarohit2925]

You had me up until the grated coconut part...I'mma go ahead and omit that. I am from Trinidad and Tobago 🇹🇹 in the Caribbean and we believe in making a little sachet for newborn babies with "hing" in order to ward away the evil eye. For this recipe, I will replace that with some 5 spice powder instead.

[@carolegeddes998]

This is very unique, and undoubtedly very tasty and nutritious. There are some ingredients I am not familiar with. However as many cooks would do, I will attempt this dish, modifying it as necessary with whatever ingredients are available in my area. Perhaps some thinly sliced red bell pepper would be a nice addition.

[@TasteofAsianFood]

Please do. There is no fix rule in cooking. 😊

[@debbiegloury3351]

Must be so wonderful growing up in Malaysia... I have Malaysian friends who always talk about food and can they eat it what... And stay slim... I'm jealous..

[@venusshar1399]

Awesome ,going to try this , coming Deepavali, being an Indian I didnt know hw to cook cabbage. Thoran ,😆😆😆

[@TasteofAsianFood]

Happy Deepavali!

[@salimsaidali272]

Wow amazing cook with indian touch.this what we called Satu Malaysia.Hing is so good to use in Dal kari,Rasam,frying vegetable.hing duty is to remove bad air in our body that food that contain high in uric acid.so regular used of hing highly recommended.

[@elsalisa146]

Great recipe.I’ll be making it a lot!

[@kimmielee444]

Thank you for this recipe..

[@SanaSana-kq8xt]

I wish there was ingredients list so I could gather all or just decide whether I like it....so going elsewhere

[@pigybak]

interesting

[@AlexLeeFilms]

Thank you for this!

[@joy39894]

Thank you very much ❤️

[@mathewmadasamy2531]

Well done brother

[@michaelad48]

It looks DELISH!!!

[@charlesdaniel9648]

Thank you so much

[@wicleaf]

Thank you. Really miss this type of food since the time I lived in Singapore

[@dustbean]

Why? This is available in all Indian stalls in hawker centres and Indian restaurants at Little India

[@carolinems.2411]

This is a very informative video, I appreciate you making it,

[@TasteofAsianFood]

You are welcome

[@jsm3692]

Fantastic

[@chichi6796]

That looks very tasty. Gonna try as soon as I can get a hold of curry leaves. Thank you.

[@TasteofAsianFood]

😊

[@jaynatesan8341]

Where to buy the same type of cooking pan in uk?

[@TasteofAsianFood]

Not sure because I am not living in the UK, but any frying pan should be fine.

[@anuramarketing]

What kind of oil did you use?

[@TasteofAsianFood]

Coconut oil is the choice for the authentic Kerala recipe, but palm oil is popular in Malaysia, where I live. You can use any oil as long as it has a high smoking point suitable for cooking over high heat

[@carolegeddes998]

Thank you very much. ☺

[@TasteofAsianFood]

You are welcome

[@GrandWazoo101]

How many does this serve?

[@TasteofAsianFood]

4 servings as side dish

[@GrandWazoo101]

@@TasteofAsianFood Thank you!. Made it last night and it was delightful. 😀