Cabbage Thoran, How to make Cabbage Stir Fry

Simple, soulful, and full of coconutty flavor — this Cabbage Thoran/ Cabbage Poriyal is one of those dishes that instantly transports me to Kerala meals I enjoyed with family and friends. Cooked with just a handful of ingredients, this thoran is quick enough for weeknights yet festive enough for an Onam sadya.

A Bite of History – Cabbage Thoran

The word Thoran comes from the Malayalam verb thoranuka, which means “to stir and dry.” Traditionally, thorans were made as part of the Kerala sadya — a grand vegetarian feast served on banana leaves. Almost every vegetable has a thoran version, but cabbage became popular in Kerala homes after European traders introduced the crop. Today, cabbage thoran is a staple in everyday meals across Kerala — balancing the crunch of the vegetable with the sweetness of coconut and the aroma of curry leaves.

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Ingredient Roles in Cabbage Thoran/ Upperi

Ingredient	Role in the Dish
Cabbage	Main vegetable — provides crunch and sweetness when lightly cooked.
Fresh coconut	Adds authentic Kerala flavor, natural creaminess, and subtle sweetness.
Green chilies	Brings gentle heat and sharpness, balancing the mild cabbage.
Shallots/Onion	Adds earthy depth and slight sweetness to the coconut mix.
Cumin seeds	Enhances aroma and digestive quality; pairs well with cabbage.
Turmeric powder	Gives a warm golden color and subtle earthiness.
Mustard seeds	Essential for Kerala tempering (thaalikkal); adds nutty bite.
Curry leaves	Infuses a signature South Indian fragrance.
Coconut oil	The soul of Kerala cooking — ties all flavors together with richness.
Salt	Balances flavors and brings out natural sweetness of cabbage.

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Cabbage Thoran, How to make Cabbage Stir-Fry

Recipe by Sandhya Riyaz

5.0 from 3 votes

Course: Side DishCuisine: Kerala / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and authentic Kerala-style cabbage stir-fry with coconut, curry leaves, and coconut oil — a flavorful side dish for everyday meals or Onam sadya.

Ingredients for Cabbage Thoran

1 ½ cups, 1 ½ Cabbage, finely chopped
½ cup, ½ Fresh grated coconut
1 pod, 1 Garlic
1-2 nos. 1-2 Green chilies (or 2 dried red chilies), chopped
2 nos. 2 Shallots (or onion), chopped
¼ teaspoon, ¼ Cumin seeds
¼ teaspoon, ¼ Turmeric powder
Salt, to taste
Tempering
1 teaspoon, 1 Coconut oil
½ teaspoon, ½ Mustard seeds
1 sprig, 1 Curry leaves

Directions to make Cabbage Stir fry

In a mixer, coarsely grind coconut, green chilies, garlic, shallots, and cumin (without adding water).
Heat coconut oil in a pan, splutter mustard seeds, then add curry leaves.
Add cabbage, turmeric, and salt. Stir well.
Mix in the ground coconut paste, cover, and cook on low flame until the cabbage turns tender but not mushy.
Give a final stir and serve warm with rice, sambar, or rasam.

Notes

1 cup = 250 ml

Directions to make cabbage Poriyal with step by step images

In a mixer, coarsely grind coconut, green chilies, garlic, shallots, curry leaves (optional) and cumin (without adding water).
Heat coconut oil in a pan, splutter mustard seeds, then add curry leaves.
Add cabbage, turmeric, and salt. Stir well. Mix in the ground coconut paste, cover, and cook on low flame until the cabbage turns tender but not mushy. Give a final stir and serve warm with rice, sambar, or rasam.

Pro Tips for Perfect Cabbage Upperi

Don’t overcook the cabbage – cook just until tender but still a little crunchy for the best texture.
Use fresh coconut – frozen grated coconut works, but freshly grated coconut gives the most authentic Kerala flavor.
Cook on low flame – this helps the coconut and spices infuse into the cabbage without burning.
Balance the spice – adjust the number of green chilies to suit your taste; traditional thoran is mildly spiced.
Coconut oil is key – it adds the signature Kerala aroma; don’t substitute with other oils if you want authenticity.

Serving Suggestions for Cabbage Upperi

Serve as part of a Kerala Sadya (feast) with sambar, rasam, parippu curry, pachadi, and rice.
Pair with steamed rice and curd for a simple, homely South Indian meal.
Goes well alongside fish curry or mor kuzhambu for a traditional touch.

FAQs – Cabbage Stir fry

1. What is cabbage thoran made of in Kerala cuisine?

Cabbage thoran is made with finely chopped cabbage stir-fried with grated coconut, green chilies, curry leaves, and tempered in coconut oil with mustard seeds.

2. Can I make cabbage thoran without coconut?

Yes, you can skip coconut, but the dish will taste more like a simple cabbage stir-fry (poriyal). For authentic Kerala-style thoran, coconut is essential.

3. How to keep cabbage thoran from getting soggy?

Do not add water while cooking. Cover and cook on low flame, letting the cabbage steam in its own moisture. This keeps it crunchy.

4. Is cabbage thoran vegan and gluten-free?

Yes! Cabbage thoran is naturally vegan and gluten-free since it uses only vegetables, coconut, and spices.

5. Can I prepare cabbage thoran ahead of time?

Yes, you can make it a few hours before serving, but it tastes best fresh. Reheat on a low flame for a few minutes before serving.

Onam Recipes

Vellarikka Kichadi Recipe, How to make Cucumber Kichadi

Cool, tangy, and fragrant with coconut oil, this Cucumber Kichadi (Vellarikka Kichadi) is one of the most refreshing dishes in the Onam Sadya spread. Growing up in Dubai, my teenage years were filled with Kerala food memories, and this yogurt-based curry was always a favorite — a dish that balances spice with soothing freshness on a festive banana leaf.