Cabbage And Carrot Thoran Style Salad Indian Salad Food

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.

SOUTH INDIAN CABBAGE AND CARROT

Steps:

• Prepare chopped red onion and green chili, and set aside.
• Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
• Add tumeric to onion mixture and incorporate well.
• Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
• Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.