1. Shred the cabbage then rinse and drain.

2. In a Dutch oven, heat the oil over medium heat. Add the mustard seeds.  When they start to pop, add the urad dal, shallots, curry leaves, green chilies, and turmeric. After a few minutes add the shredded cabbage, salt and pepper.  Sprinkle a little water over the cabbage to help in the cooking process. Cover the pot with the lid and let cook 8 minutes. Remove the lid then add the peas and grated coconut.  Stir and continue cooking until the cabbage is tender and the water has evaporated, about 2-5 more minutes. Stir and cook until the thoran is evenly heated. Remove from heat. Adjust salt as needed.

3. While the cabbage cooks, heat a small skillet over medium low heat. Add the cashews and dry roast until they turn golden brown. Remove and set aside.

​4. Garnish the thoran with the roasted cashews.

Cabbage and Pea Thoran [Indian Vegetable Recipe]

My Cabbage and Pea Thoran recipe is based on the one my mother-in-law cooked for her family for many decades. Thoran is a simple style of 
stir-fried or steamed chopped vegetables and coconut in oil that has been seasoned with mustard seeds, turmeric, chiles and curry leaves that originated in Kerala, India.


1 lb cabbage
​1 Tbs olive oil
1 tsp mustard seeds
1 1/2 tsp urad dal
2 shallots, finely chopped
6-8 curry leaves
1 Serrano chile, finely chopped
1/4 tsp turmeric
12 raw cashews
1/2 cup frozen peas, thawed
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup coconut, grated