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+ servings

Cabbage thoran

Kerala style cabbage thoran with coconut shallot masala is a gluten free recipe perfect for adding up your low calorie vegetable addition.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Salad, Side Dish
Cuisine diabetic friendly, gluten free, Indian, Kerala, One pot, Vegan, Vegetarian
Servings 6 people


  • 3 cups Cabbage shredded or grated
  • salt to taste

for the coconut masala

  • 1 medium green chilli choose to deseed to reduce the heat or use lesser.
  • 5-7 curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 cup grated coconut

for the tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 large shallot
  • 8-10 curry leaves
  • 1 medium green chilli


  • Wash and pat dry the cabbage.
  • Shred and run the knife to get an even chop of the cabbage, approximately 3 cups.
  • Set it aside till needed
  • Into the mortar and pestle add the coconut, cumin, curry leaves and green chilli ( deseeded if you like less heat) and pound till you get a coarse mix. Save it till needed.
  • Heat a frying pan, add the oil add the mustard seeds and let them crackle.
  • Clean a shallot and crush it slightly.
  • Once the mustard crackles add the shallot, cumin and the green chilli.
  • Once the shallot turns golden it infuses the flavour into the oil, add the cabbage.
  • Stir fry the cabbage for a minute or two.
  • Sprinkle salt and cover and cook for 3-4 minutes.
  • Stir fry again, cover and cook for another few minutes.
  • Now add the coconut masala and further stirfry further till they are all incorporated well.
  • Taste test for salt and balance of spices. Adjust if needed.
  • Remove into a serving dish and serve warm.
    cabbage thoran -select a good cabbage
Keyword Kerala recipes, warm salad
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