Carrot Cabbage Thoran Recipe

Name: Carrot Cabbage Thoran Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 people
Ingredients: 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; 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

Simplest Poriyal Variety!

Posted on Nov 13th, 2019

by Sowmya Venkatachalam

Categories:

4 from 4 votes

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.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Jump to Recipe Print Recipe

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:

Recipe Card for Carrot Cabbage Thoran:

Pin Recipe

Carrot Cabbage Thoran Recipe

Course: Dry Curry, Poriyal

Cuisine: Indian, South Indian, Tamil Nadu

Equipments Needed

Heavy Bottomed Pan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: people

Calories: 117kcal

Author: Sowmya Venkatachalam

Print Recipe

Ingredients

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

Instructions

Preparation

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

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.

Making of the Thoran

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.
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!

Notes

Onions are optional. We can exclude onions.
We can also add finely chopped beans, peas or capsicum to make this poriyal more richer

Nutritional Info

Nutrition Facts

Carrot Cabbage Thoran Recipe

Amount Per Serving (0.5 Cup)

Calories 117 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 17g6%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method with Step by Step Pictures:

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

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.