Cabbage Toran Recipes

CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)

Steps:

• Melt oil in a large non-stick skillet over medium high heat.
• Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
• Add cumin seeds and cook for 30 seconds.
• Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
• Add garlic and green chilli, cook for 2 minutes until softened but not golden.
• Add turmeric and curry leaves, cook for 30 seconds.
• Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
• Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
• Taste and check if it needs more salt for your taste.
• Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

CABBAGE TORAN

Steps:

• Heat the oil in a large skillet.
• Add the mustard seeds.
• Lower the heat and cover the skillet while the seeds are popping.
• After the popping has stopped, add the cabbage.
• Stir well to coat.
• Cover and simmer 20 minutes.
• Add the turmeric, chili powder if desired, coconut and salt.
• Mix well.
• Cover and simmer 10 minutes more.
• Serve warm.
• Enjoy!
• Variation: To make Vegetable Toran, replace the cabbage with 6 cups frozen mixed vegetables.
• Proceed with recipe.