In a wide heavy bottomed pan add the coconut oil and heat up on medium heat.
Once the oil is warm, add the mustard seeds, and after 10-15 seconds that they have been popping, add the urad dal, and after a further 20-30 seconds, add the dried red chilies.
As soon as you add the dried chilies, increase the flame to medium high.
After 20 more seconds, it is time to start adding the coconut and chopped cabbage mixture to the pan. Add a few handfuls at a time, give a quick mix, and add more, until everything has been added to the pan.
Keep the flame on medium high and frequently mix the cabbage thoran, as you want it to stir fry.
After about 5 minutes, taste for seasoning, adjust if necessary and add the curry leaves.
Mix well and continue cooking till your desired consistency [depending on preference, it will take between 3 and 10 minutes more], and, once ready, don't cover with a lid, as the cabbage thoran may become soggy.
Serve cabbage thoran hot or room temperature with rice or flatbreads, such as roti.