Cabbage and Carrot Thoran with Coconut

A simple and flavorful South Indian side dish featuring shredded cabbage, carrots, and coconut, lightly spiced.

Ingredients

• 1/2 medium, shredded Cabbage
• 2 medium, shredded Carrots
• 1/2 cup fresh or frozen Grated Coconut
• 2, slit Green Chilies
• 1 tsp Mustard Seeds
• 10-12 fresh Curry Leaves
• 1/4 tsp Turmeric Powder
• Pinch Asafoetida (hing)
• to taste Salt
• 1 tbsp Coconut Oil

Instructions

1. Heat coconut oil in a pan. Add mustard seeds and a pinch of asafoetida (hing). Let the mustard seeds splutter.
2. Add green chilies and curry leaves. Sauté for a few seconds until aromatic.
3. Add shredded cabbage and carrots. Sauté for 2-3 minutes, stirring to coat with the oil and aromatics.
4. Add turmeric powder and salt. Mix well.
5. Cover and cook for 10-12 minutes, or until the vegetables are tender but still have a slight bite. Stir occasionally to prevent sticking.
6. Add grated coconut and mix well. Cook for another 2-3 minutes until the coconut is heated through.
7. Serve as a side dish with rice or roti.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: lunch