Cabbage Thoran/ Upperi (Kerala Style Cabbage Stir fry with Coconut Ground Paste)

Cabbage Thoran/Upperi (Cabbage Stir fry with coconut ground paste) is a tasty Kerala style vegetable preparation. It is an essential part of Onam/Vishu sadya, keralites feasts. Back home, in my school and college days it was one of my favourite lunch box side dish.Yeah 🙂 It is well goes with boiled rice or chappathi. Here is that tasty cabbage Thoran/Upperi recipe. Make a try and experience the magical taste 🙂

Recipe Type Veg Side Dish/ Kerala
Cooking and Preparation Time 30 minutes
Serve to 3 to 4

Ingredients For Cabbage Thoran/ Upperi (Kerala Style Cabbage Stir fry with Coconut Ground Paste)

Ingredient Quantity Notes
Cabbage 250g cleaned and Chopped Finely
Fresh Grated Coconut 100g
Coconut oil 2 tablespoon Adjust as per your taste
Mustard Seeds ¼ Teaspoon
Urad (Uzhunu) Daal/ Black lentil (Whole lentil without skin) ½ Teaspoon
Onion 1 Small/Medium size Skinned and Chopped Finely
Garlic 1 fat clove Skinned and chopped finely (Optional)
Ginger ½ inch root Skinned and Chopped Finely
Red Dry Chilly 2 Numbers Cut into small
Curry leaves Few
Turmeric Powder ¼ Teaspoon
Red Chilly Powder ¼ Teaspoon
Roasted Cumin Seed Powder 1/2 Teaspoon
Green Chilly 1 Number Cut into small
Salt As Per Your Taste
Water If required refer notes

Method For Cabbage Thoran/ Upperi (Kerala Style Cabbage Stir fry with Coconut Ground Paste)

cabbage thoran method (640x480)

  • Place coconut, chilly powder, turmeric powder, roasted cumin seed powder and green chilly in a grinder/food processor. Grind and make a crush /coarse paste. Keep aside.
  • Heat oil in a wide pan. Pop mustard seeds and add urad daal. When the daal turns golden brown, add chopped onion, ginger and garlic, curry leaves and dry chilly. Saut well.
  • When the onion become soft and light brown in colour, add cabbage. Stir and mix well. Cover and cook cabbage in a medium heat for next 10 minutes.
  • Uncover the pan, add coconut paste and salt. Try to cover the ground coconut paste well with cooked cabbage. (Refer the method picture)
  • Cover the pan again and cook it for next 10 minutes in a low/medium heat.
  • Uncover the pan, stir and combine the Thoran continuously in a high flame.
  • When its very dry in texture, turn off the heat. Serve Thoran hot with boiled rice or chappathi. Enjoy 🙂

278 (640x481)

Notes and Tips

cabbage contains plenty of water. If it is too dry during its cooking time, sprinkle some water and cook.

You can add any veg oil instead of coconut oil. Adding coconut oil, gives your cabbage thoran authentic Kerala taste and aroma.

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