Indian · Kerala · side

Cabbage Thoran

Cabbage Thoran reads allium 4.6, richness 4.5 and sweetness 3.9 on Palate's 0–10 flavor X-ray — a Indian · Kerala side, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Allium 4.6 · Richness 4.5 · Sweetness 3.9 · Salinity 3.6 · Heat 3.5 · Fruity 2.8 · Nutty 2.7 · Warm Spice 2.5 · Earthy 2.2 · Herbaceous 2.2 · Umami 2.0 · Sourness 1.5 · Bitterness 1.3 · Citrus 1.2 · Floral 1.1 · Funk & Ferment 1.0

What's in it (14)

• cabbage — 500 g
• coconut — 100 g
• shallots — 40 g
• green chilies — 200 g
• cumin seeds — 3 g
• turmeric — 1 g
• garlic — 9 g
• coconut oil — 27 g
• brown mustard seeds — 5 g
• urad dal — 5 g
• dried red chillies — 10 g
• curry leaves — 2 g
• salt — 5 g
• water — 44 g

Time & effort: about 16 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 95.3 kcal, 1.6 g protein, 6.8 g fat, 7.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Crush the coconut, shallots, green chillies, cumin, turmeric and garlic together in a stone mortar or pulse them briefly in a blender. It should stay loose and fluffy, never a wet paste; this coarse mixture is what makes a thoran a thoran rather than a coconut curry.
2. Heat the coconut oil in a wide pan over medium heat and add the mustard seeds. When they pop, about 40 seconds, add the urad dal and fry 30 seconds until pale straw, then the dried chillies and curry leaves for 10 seconds.
3. Add the shredded cabbage and salt and toss for 2 minutes until every strand is coated.
4. Sprinkle over the water, cover and steam 5 minutes on low. Cabbage releases its own liquid, so use a light hand; a wet thoran is a failed one.
5. Uncover, fold in the coconut mixture and cook 3 minutes over medium heat, stirring gently, until the coconut is warmed through and smells sweet and the pan is dry.
6. Serve warm as part of a rice meal.

Dishes with a similar flavor shape

• Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
• Idli with Thengai Chutney — Indian · Tamil Nadu
• Run Down (Rundown) — Jamaican
• Taktouka — Moroccan
• Crispy Potato-Paneer Dumplings in Cashew-Tomato Cream Sauce — Indian

Keep reading: what allium, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.