- Cabage: 250gm
- Bengal Gram Dal (chana dal, kadala paripp) : 50 gm
- Onions : 1 medium size
- Green chilies: 2 nos
- Curry leaves : 2 stems
- Red chilies :2
- Mustard: 1 tbs
- Turmeric powder: 1/2 tbs
- Salt : 1/2 to 3/4 tbs
- Grated coconut : 3 to 5 tbs
Clean and grate the cabage and keep it aside.
Cook kadal paripp in a cooker, just 1 whistle needed, no need to fully cook.
In a pan add two tbs of oil. once become hot, splutter the mustard seeds. Then add red chili pieces and curry leaves. Stir it well, add chopped onion and green chili pieces.
Saute until onion turns it color slightly. Then add chopped cabage into it. Add salt and turmeric powder. Stir it well and cook for 5 to 10 minutes. Then add cooked chana dal into it and mix well. cook for 3 to 5 minutes.
Once it is cooked well, add grated coconut into it.
Mix it well for 1 minute and off the flame.
Cabage thoran ready to serve.