Low Sodium Cabbage Thoran
Discover the vibrant and healthful flavors of **Low Sodium Cabbage Thoran**, a South Indian-inspired stir-fry that's perfect for those seeking a nutritious, low-salt side dish. This recipe features finely shredded cabbage and carrot, infused with the warm, aromatic spices of turmeric, cumin, and freshly cracked black pepper. The addition of grated coconut and a tempering of mustard seeds, curry leaves, and dry red chilies in fragrant coconut oil adds an authentic touch and a burst of flavor. With minimal prep time and just 20 minutes of cooking, this wholesome dish is not only quick and easy but also lightweight and packed with fiber. Pair it with steamed rice or flatbreads for a perfectly balanced meal that doesn't compromise on taste. Perfect for healthy eating and fans of Indian cuisine, this recipe is a flavorful way to enjoy a low-sodium diet!
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Recipe Information
Ingredients
- 500 grams Green cabbage
- 50 grams Grated coconut
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Black pepper powder
- 2 tablespoons Coconut oil
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 2 Dry red chili
- 10 leaves Curry leaves
- 2 Garlic cloves
- 1 inch Ginger
- 1 medium Carrot
Instructions
Finely shred the cabbage using a knife or a food processor. Set aside.
Grate the carrot and set aside separately.
Mince the garlic cloves and finely chop the ginger.
Heat the coconut oil in a large frying pan over medium heat. Once hot, add the mustard seeds and let them sputter.
Add the cumin seeds, followed by dry red chilies broken into halves, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the minced garlic and chopped ginger to the pan. Sauté for another minute.
Add the shredded cabbage and grated carrot to the pan. Stir well to combine with the spices.
Sprinkle turmeric powder and black pepper over the cabbage mixture. Stir to ensure even distribution.
Add the grated coconut to the mixture, stirring well so that the coconut is evenly mixed with the cabbage.
Reduce the heat to low, cover the pan, and let it cook for about 15 minutes, stirring occasionally, until the cabbage is tender.
Taste and adjust seasoning if necessary. Consider adding more black pepper if additional spiciness is desired.
Once the cabbage is cooked and flavorful, remove from heat. Serve warm as a side dish to rice or any Indian bread.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 22.3 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
