Cabbage, Carrot, and Peas Thoran

Cabbage was one veggie I didn’t like much as a child back at home. And as a kid, I would complain if mom would mix cabbage with carrots. I guess there are many of these things that we didn’t like as kids. But as we start cooking, we realize the nutrition value of vegetables – we make and enjoy the same dishes.


This dish has cabbage, carrots, peas with very little spices and some grated coconut. It goes well with rotis or rasam-rice.




Cabbage: about 3 packed cups finely chopped

Chopped carrots+peas: about ½ cup

Mustard seeds: ½ teaspoon

Black gram split (Udad dal) ½ teaspoon

Dried red chilly: 2 (broken into half)

Turmeric powder: ¼ teaspoon

Red chilly powder: ¼ teaspoon (optional)

Asafoetida (hing) powder: a pinch

Oil: 1 teaspoon

Grated coconut: 1 tablespoon

Salt to taste



  1. Heat oil in a heavy-bottomed non-stick vessel. Add the mustard seeds and udad dal. Fry till the mustard seeds pop and the dal begins to brown.
  2. Add the dry red chillies and asafoetida powder.
  3. Mix in the cabbage, carrots, and peas.
  4. Add the turmeric and red chilly powder. Stir well to mix the veggies and spices.
  5. Reduce the heat to low and cook covered. Stir about every 2-3 minutes. Allow the veggies to cook in their liquid – avoid adding water as this makes the cabbage mushy and somewhat changes the taste.
  6. When the cabbage and carrots are half done, add salt to taste. This will further release the juices from the veggies, thus helping to cook the veggies. Continue to cook covered with occasional stirring. If the cabbage seems to be sticking to the vessel, sprinkle about 2 tablespoons of water, as required.
  7. When the cabbage and carrots are cooked but firm, the thoran is done.
  8. Turn off the heat and add the grated coconut and mix well.
  9. Thoran is ready to be served! You can have it with rotis or with rice. It tastes good mixed with plain rice and ghee or as a side with rasam, sambar, or vethakozhambu and rice.

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