Thoran or Thuvaran, is a coconut based vegetable poriyal. It is an integral part of Kerala Cuisine. Generally Thoran is served with hot steaming rice along with Kuzhambu or rasam. We can use any vegetables like Cabbage, carrot, Cluster beans, yard beans, yam, raw jackfruit and many more veggies. Carrot Cabbage Thoran is one of the quickest and easiest poriyal to make. Both the vegetables are salad veggies which means, they can be eaten raw and if cooked, they get cooked so quickly.
My MIL used to dry grind freshly grated coconut with red chili and cumin seeds and it to thoran. That coconut based spice gives the thoran more flavor. For this Carrot Cabbage thoran, we are just garnishing freshly grated coconut without grinding. This easy to make thoran is a best accompaniment for any South Indian main course like Kuzhambu or Rasam or Mor Kuzhambu.
You can also try:
- Keerai Thoran
- Kovakkai Thoran
- Vengaya Keerai Thoran
- Idichakka Thoran
- Cluster Beans Thoran
- Beetroot Thoran
Recipe Card for Carrot Cabbage Thoran:
Carrot Cabbage Thoran Recipe
Carrot Cabbage Thoran is a traditional poriyal most of us make atleast once every week. This is one of the quick to make Poriyal. Both grated Carrot and Cabbage gets cooked so quickly that it will take only 10 mins to finish off this wonderful recipe.
- 1 Cup Cabbage (Shredded)
- 1 Cup Carrot (Grated)
- 1 Onion (Finely Chopped)
- ¼ tsp Turmeric Powder
- 1 tsp Salt (As Needed)
- 1 tsp Pepper Powder
- 1 tbsp Grated Coconut
For Tempering
- 2 tsp Coconut Oil
- 1 tsp Mustard seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp Split Urad Dal
- 3 Green Chili (Slit)
- Few Curry Leaves
Preparation
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Chop Cabbage, Carrot and Onion
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Mix the chopped Carrot, Cabbage and Onion together. Sprinkle salt, turmeric and pepper powder on the vegetables. Give a good mix and set aside
Tempering Process
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram and fry till dal turns light brown.
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Now add green chili, curry leaves and give a mix.
Making of the Thoran
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To this tempering add the vegetables to the pan. The vegetables are already mixed with salt, turmeric and pepper powder. So we just need to mix well.
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Cover the pan with a lid and keep the flame in medium. The veggies will relase moisture which in turn helps to cook the veggies. The grated cabbage and carrot will get cooked so quickly.
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Once the mositure is completely absorbed and the vegetables are tender, add grated coconut and give a final mix.
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Serve the delicious Carrot Cabbage thoran with any South Indian Main Course and enjoy the poriyal!
- Onions are optional. We can exclude onions.
- We can also add finely chopped beans, peas or capsicum to make this poriyal more richer
Method with Step by Step Pictures:
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Chop Cabbage, Carrot and Onion. Mix the chopped Carrot, Cabbage and Onion together.
- Sprinkle salt, turmeric and pepper powder on the vegetables. Give a good mix and set aside
TEMPERING PROCESS AND COOKING OF THE THORAN
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Lets start with Tempering process. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, bengal gram and fry till dal turns light brown. Now add green chili, curry leaves and give a mix. To this tempering add the vegetables (including onion) to the pan. The vegetables are already mixed with salt, turmeric and pepper powder.
-
The vegetables are already mixed with salt, turmeric and pepper powder. So we just need to mix well. Cover the pan with a lid and keep the flame in medium. The veggies will relase moisture which in turn helps to cook the veggies. The grated cabbage and carrot will get cooked so quickly.
-
Once the mositure is completely absorbed and the vegetables are tender, add grated coconut and give a final mix
-
Serve the delicious Carrot Cabbage thoran with any South Indian Main Course and enjoy the poriyal!
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