Kerala Cabbage Thoran with Fresh Coconut

What you need

• 400 g (14 oz) green cabbage, finely shredded
• 60 g (2/3 cup) grated coconut, fresh or thawed frozen
• 2 green chillies
• 4 shallots, or 1/2 small red onion
• 1/4 tsp ground turmeric
• 1/2 tsp cumin seeds
• 1 tbsp coconut oil
• 1/2 tsp black mustard seeds
• 2 dried red chillies, broken in half
• 1 sprig curry leaves
• 3/4 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Chop the shallots and green chillies very finely.

2. 2

   In a bowl, rub the coconut together with the shallots, green chillies, turmeric and cumin seeds so the coconut turns pale yellow.

3. 3

   Set a wide pan or wok on a medium flame and warm the coconut oil.

4. 4

   Tip in the mustard seeds and wait until they crackle, about 30 seconds.

5. 5

   Drop in the dried red chillies and curry leaves and stir for a few seconds until the leaves crisp.

6. 6

   Add the cabbage and salt and toss to coat in the oil.

7. 7

   Cover and cook over low heat, stirring once or twice, until the cabbage wilts, 4-5 min. Sprinkle in a spoonful of water if it starts to catch.

8. 8

   Tip the coconut mixture onto the cabbage, pile everything into a mound in the middle of the pan and press it down.

9. 9

   Cover again and steam over low heat for 3-4 min, so the coconut picks up the cabbage juices.

10. 10

    Uncover, stir well and cook for 1-2 min more until dry and fluffy. The cabbage should be soft but still have some bite.

11. 11

    Taste, add more salt if needed and serve warm.

Imported from cookingandme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.