Jersey Cabbage and Coconut Thoran with Black Mustard Seeds

A simple and healthy South Indian side dish (Thoran) made with shredded Jersey cabbage, grated coconut, turmeric, and black mustard seeds. Stir-fried and served with rice.

Prep Time

15 minutes

Total Time

30 minutes

Calories

250

Level

Easy

Yields

4 servings

Cost

£0.80

Season:

❄️ Winter

Meal Type:

Side Dish

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1mediumJersey Cabbage(shredded or thinly sliced)

£1.50

0.5cupGrated Coconut(fresh or frozen, unsweetened)

£0.75

1teaspoonBlack Mustard Seeds

£0.10

0.5teaspoonTurmeric Powder

£0.05

1numberGreen Chilies(finely chopped, adjust to taste)

£0.30

8leavesCurry Leaves(fresh)

£0.20

2tablespoonsCoconut Oil

£0.30

to tasteSalt

£0.01

2tablespoonsWater(optional, for steaming)

Total Cost

£3.21

£0.80 per serving

The Method

1
Heat coconut oil in a large skillet or wok over medium heat.
2
Add black mustard seeds. Wait until they splutter (pop).
3
Add chopped green chilies and curry leaves. Sauté for a few seconds until fragrant.
4
Add shredded Jersey cabbage and turmeric powder. Stir well to coat the cabbage with the turmeric.
5
Add salt to taste. Stir again.
6
If the cabbage seems dry, add 2-3 tablespoons of water. Cover the skillet and cook for 5-7 minutes, or until the cabbage is tender-crisp. Stir occasionally to prevent sticking.
7
Remove the lid and add grated coconut. Stir well and cook for another 2-3 minutes, until the coconut is heated through and the mixture is dry. Do not overcook.
8
Serve hot with rice and other South Indian dishes.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (150g)

250 kcal / 1046 kJ

Carbs

15g

6% of RDA

Fat

20g

29% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Adjust the amount of green chilies according to your spice preference.

Do not overcook the cabbage; it should retain a slight crunch.

Freshly grated coconut is ideal for the best flavor, but frozen grated coconut works well too.

You can add a pinch of asafoetida (hing) to the oil along with the mustard seeds for added flavor, if you like.

Cooking Equipment

Stove

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...