Go Back

Kerala Cabbage Thoran

This cabbage thoran, thanks to the flavours of shallots and cumin seeds, and the fragrance from fresh coconut, is an effortless way to make cabbage taste good.
Prep Time 10 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 servings


  • 1 tbsp coconut oil
  • 2 sprigs curry leaves
  • 1/2 tsp mustard seeds
  • 6 shallots (or 1 small onion), thinly sliced
  • 6 cups cabbage finely shredded
  • 3/4 tsp salt
  • 1/4 tsp turmeric powder

to grind to a coarse paste

  • 1/2 cup coconut fresh grated
  • 1.5 tsps cumin seeds
  • 3 - 4 chillis green

to garnish

  • 2 tsps coconut fresh


  • In a large, heavy bottomed pan, heat the oil.
  • Stir in the curry leaves, mustard seeds.
  • Once seeds splutter, add sliced shallots / onions and saute until the onion turns golden brown.
  • Add all of the shredded cabbage and turmeric. Toss well to combine with the tempering. Stir on high flame for 3-4 minutes until the cabbage wilts a bit and reduces in volume.
  • Add the salt, stir well. Turn the flame to low, cover with a lid and allow the cabbage to soften / steam cook for 4-5 minutes.
  • Meanwhile, prepare a coarse paste comprising coconut, cumin and green chillies. Don't add any extra water to grind and keep this paste fairly dry.
  • Add this paste to the almost cooked cabbage. Stir to combine for 1-2 minutes.
  • Garnish with 2 tsp of fresh coconut.


Serving suggestion: Serve the Kerala Cabbage Thoran as a part of Onam Sadya spread or a simple lunch as shown in the picture: Cabbage Thoran, Beetroot Pachadi and Red Rice