How to make Cabbage Toran (Keto Friendly) - SK Khazana -
It is a simple dish but is full of simple flavours – a typical side dish from Kerala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium cabbage, Fresh coconut (ताज़ा नारियल)
Cuisine : Kerala
Course : Main Course Vegetarian
For more recipes related to Cabbage Toran (Keto Friendly) - SK Khazana checkout CABBAGE CHANA DAL - skk. You can also find more Main Course Vegetarian recipes like Chutta Perisa Maligai Aloo Matar Tilwale Palak Aloo Kadai Paneer
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Cabbage Toran (Keto Friendly) - SK Khazana Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cabbage Toran (Keto Friendly) - SK Khazana Recipe
Medium cabbage shredded 1
Fresh coconut scraped 1/2 cup + to garnish
Green chillies 2
Curry leaves 8-10
Ginger chopped 2 inches
Coconut oil 1 tablespoon
Mustard seeds 1 teaspoon
Split skinless black gram (dhuli urad dal) 1 teaspoon
Dried red chillies broken 2
Salt to taste
Turmeric powder 1/2 teaspoon
Method
Step 1
Put coconut in a blender jar, add green chillies, 5-6 curry leaves and ginger and grind to a
Step 2
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram and red chillies, remaining curry leaves and ground mixture and mix well.
Step 3
Add cabbage and mix well. Add salt and turmeric powder and mix well. Add 1-2 tbsps of water, mix well, cover and cook for 5-6 minutes or till cabbage is done.
Step 4
Garnish with coconut and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
