Carrot cabbage stir fry with grated coconut is a simple yet flavorful South Indian-style side dish that combines the natural sweetness of carrots and the mild crunch of cabbage. The vegetables are finely shredded and sautéed with mustard seeds, curry leaves, green chilies, in oil, creating a fragrant base. Toward the end of cooking, freshly grated coconut is stirred in, adding a subtly nutty flavor that balances the dish beautifully. Often served with rice and...
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Wash and peel the carrot and cabbage.
Grate the carrot and cabbage.
Heat a pan and add the grated carrot and cabbage along with enough water for cooking, salt, and slitted green chilies.
Cook until the vegetables are done and set aside.
For tempering, heat oil in a pan.
Add mustard seeds and wait until they pop.
Add sliced shallots and sauté until they turn golden brown.
Add dried red chilies and curry leaves, and sauté for a few seconds.
Add grated coconut and sauté for 1 minute.
Add the cooked carrot and cabbage mixture to the tempering and mix well.
Turn off the flame. The carrot cabbage stir fry or thoran is ready to serve.
Ensure the vegetables are finely shredded for even cooking and better texture.
Adjust the number of green chilies based on your spice preference.
Use fresh grated coconut for the best flavor.
Serve with rice and sambar or rasam for a complete South Indian meal.
Can I use frozen grated coconut?
Yes, you can use frozen grated coconut, but fresh coconut will provide a better flavor.
Can I skip curry leaves?
Curry leaves add a distinct aroma and flavor, but you can skip them if unavailable.
What can I serve this dish with?
This stir fry pairs well with rice and South Indian dishes like sambar or rasam.
Can I use other vegetables in this recipe?
Yes, you can add or substitute vegetables like beans or peas for variation.
Is this dish spicy?
The dish has a mild spice level from green chilies and dried red chilies, but you can adjust the quantity to suit your taste.
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