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(1-1/4 tsp)

METHOD

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

• Heat a heavy bottom pan (I have used a cheena chatti) 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).
  

• Let the cabbage heat up on medium-high heat. Then add sufficient salt and stir fry till 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.