The simplicity of the recipes served in a South Indian meal leaves me stumped every time. How can something turn out so delicious with so few ingredients. It doesnt involve much masala, grinding and what not! This thoran which is nothing but a simple vegetable curry in Malayalam bears testimony to that fact. Its easy to make, calls for few ingredients, is vegan and gluten free. I ll call that double bonanza!
Cabbage And Carrot Thoran
Prep Time: 10 mins Cook Time:20 mins Allergy Info: Vegan, Gluten Free
Cuisine: South Indian Course:Vegetable Accompaniment
Cabbage ¾ c chopped finely
Carrot 2 small peeled and chopped finely
Shallots 5 chopped finely
Green chilies 4 to 5 slit lengthwise
Freshly grated coconut 3 tablespoon
Ginger 1 teaspoon grated
Turmeric powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Urad dal 1 teaspoon
Curry leaves a sprig
Microwave cabbage and carrot for 8 mins on high with turmeric powder. Alternately you can cook it on stove top in a deep vessel with 2 cups water until cooked but firm. Drain completely and set aside.
Heat a pan with oil.
Pop the mustard and add urad dal.
Now, add curry leaves, ginger and green chilies and fry till green chilies turn white.
Tip in the shallots next and fry till golden.
Now, add cooked cabbage and carrot along with salt and mix well.
Cook covered on medium flame for 5 mins.
Now, add grated coconut and mix well.
Serve hot with rice and sambar
P.S. You can make this curry with either cabbage or carrot or even add some green peas to it.
The curry leaves are a must for the flavor.