Name: Carrot Cabbage Thoran Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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!

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

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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.

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Recipe Card for Carrot Cabbage Thoran:

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.