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Vendhaya Keerai Thoran | Fenugreek Leaves Stir-Fry | Methi Dal Baji

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Cooking Time: 30 mins
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Carrot Cabbage Thoran Recipe

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Carrot Cabbage Thoran Recipe

Simplest Poriyal Variety!

Posted on Nov 13th, 2019
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Dry Curry
  • Poriyal Varieties (South Indian Curries)
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:

  1. Keerai Thoran
  2. Kovakkai Thoran
  3. Vengaya Keerai Thoran
  4. Idichakka Thoran
  5. Cluster Beans Thoran
  6. Beetroot Thoran

Recipe Card for Carrot Cabbage Thoran:

Carrot Cabbage Thoran Recipe
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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: 4 people
Calories: 117kcal
Author: Sowmya Venkatachalam
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.
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

  1. Onions are optional. We can exclude onions.
  2. 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!
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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.

  • 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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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

3 Comments Hide Comments

Akila says:
November 13, 2019 at 3:27 pm

5 stars
Hello mami, today I tried this receipe.it so delicious and tasty to eat.thanks…

Reply
Sowmya Venkatachalam says:
November 13, 2019 at 11:26 pm

Glad to hear Akila. Thanks for sharing.

Reply
sita srinivasan says:
November 13, 2019 at 6:58 pm

5 stars
Hi,
I put handful peas as well.

Reply

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