CABBAGE THOREN

My husband's favorite. His combination is rice, sambar, cabbage thoren, pappadam, and lime pickle. That's what was served at his school canteen, and he instantly liked it. My mother-in-law makes the best cabbage thoren. Cutlet and cabbage Thoren are her two most famous dishes. A comment that the cabbage t's thoren's taste that I made is close to my mother-in-law's is the best compliment I can get, and I have got that only once.
RECIPE

1. 8 cups sliced cabbage(600 gms.)
2. 3 green chilies
3. 1/4 tsp turmeric
4. 1 cup grated coconut
5. 1/2 jeera powder(optional)
6. 7 to 8 curry leaves
7. 2 Tbsp of oil of any kind
8. 1/2 tsp mustard seeds
9. 1/4 cup chopped onions(30 g)
10. 4 cloves of garlic chopped.
11. salt to taste

METHOD

• Chop the cabbage. Hand chopping is the best, but I rely on my excellent processor to save time.
  

• Heat a heavy-bottom pan on medium-high heat; when warm, add oil; when the oil is hot,  add mustard seeds, splutter, chopped onions, garlic, green chilies, and sauté.
  

         

          

• When sautéed well (don't allow the garlic to burn), add turmeric and jeera powder(optional). Saute, add cabbage and grated coconut(I have used frozen coconut without thawing).
  

• Heat the cabbage over medium heat, stirring occasionally to prevent burning. You can also dab the cabbage and cover the pan with a lid. Keep the heat moderate to allow the cabbage to slow-cook, letting its water evaporate gradually. This ensures that when salt is added later, excess water won’t be released.
• Then turn the heat to high, add sufficient salt, and stir-fry until cooked. The cabbage should still have the crunch. I do not like it soft and overcooked. 


NOTES

• 1/2 tsp pepper powder or crushed black pepper powder can be used to increase the heat.
• The cabbage can be hand-chopped or pulsed in the food processor. Put small quantities in the food processor, or the cabbage will wilt even before cooking.