This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut sambal (dry chutney). Thoran is a staple vegetable-based dry curry found in the southern India. It consists of chopped vegetables cooked with grated coconut, curry leaves and is lightly flavoured with turmeric and maybe a couple of other spices.
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 1 serving
Ingredients
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2 tablespoon coconut oil
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¼ cabbage, thinly sliced
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½ carrot, peeled and finely grated
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½ teaspoon black mustard seeds
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½ teaspoon cumin seeds
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1 onion, finely diced
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2 garlic cloves, finely minced
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1 green chilli, deseeded and finely chopped
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10 curry leaves, fresh
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¼ teaspoon turmeric powder
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¼ cup desiccated fresh coconut
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½ cup water
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Salt to taste
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20 to 30 fresh coriander leaves, roughly chopped
Instructions
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Heat the oil and add black mustard seeds. after they crackle add the cumin seeds.
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Add the onion, cook for 3 minutes until translucent.
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Add garlic and green chilli, cook for 2 minutes until softened.
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Add turmeric and curry leaves, cook for 30 seconds.
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Add coconut, water and salt. Cook until water mostly evaporates.
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Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well; the cabbage should wilt from the heat.
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Garnish with coriander.
Nutritive value per serving:
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Calories: 151 kcal
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Protein: 7 g
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Carbohydrates: 14 g
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Fat: 11 g
