Cabbage Carrot and Beans Stir fry (Kadhamba Thuvaram)

A very simple and tasty recipe with a great taste and flavour is this cabbage carrot beans thuvaram. This is a very good side dish for all types of South Indian dishes. This is the first side dish served on the plantain leaf during special occasions or festivals. This thuvaram is quite colourful as it includes a combination of cabbage, carrots, beans, green peas and finished with fresh grated coconuts. 

I make this thuvaram quite often for our lunch as it is easy to prepare and contains lots of nutrients in it. It is also good for lunch boxes too. When cooking the vegetables always keep the vegetables on the lowest setting of heat possible. For this thuvaram you can also add a tbsp of soaked moong dal while boiling the vegetables. Cutting the vegetables uniformly helps to cook the vegetables evenly. Now we will see how to prepare this cabbage carrot beans thuvaram with step by step photos.




Prep time  : 15 minutes
Cook time : 10 minutes
Total time : 25 minutes
Yield : 2 cups

Ingredients
  • 250gms  cabbage
  • 1 carrot
  • 7 beans
  • 1/4 cup fresh green peas
  • 1 tbsp grated coconut
  • few curry leaves
  • 1 tsp coconut oil
  • salt
For the coconut paste
  • 4 tbsp grated coconut
  • 1 green chilly
  • 3 small onions
  • 1 garlic clove
  • 1/4 tsp jeera
For tempering
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 2 tsp oil
Cooking Directions

1. Rinse the cabbage and slice the cabbage thinly. Dice the carrots and beans finely. Wash the green peas. Take the chopped vegetables in a wide vessel along with the green peas. Add little water to the vegetables. Cook them in low flame.


2. Do not overcook them as they will lose the beautiful colour and the crunchy texture. Cook till the water evaporates well. 


3. Grind all the ingredients coarsely. In a wide bowl take the cooked vegetables, ground paste and salt. Mix them gently with a spoon.


4. Take a  kadai and heat a tsp of oil and add the mustard and urid dal. When the dal turns golden brown, add the curry leaves and mixed vegetables to it. Stir them till all the water evaporates and add a tsp of coconut oil.


5. Finally garnish with some fresh grated coconut if you want and mix them nicely.
Healthy and tasty kadhamba thuvaram is ready. Serve it with sambar or rasam. 


Notes
1. Make sure you use fresh grated coconuts because frozen coconuts will come out dry and flavorless.
2. When choosing a cabbage pick the tight and heavy one.Avoid cabbages which are light in weight as it gets cooked quickly and won't taste good.
3. Overcooking the cabbage will produce unpleasant flavours and it will change the taste of the dish.


If you try this recipe for Cabbage carrot and beans thuvaram leave a comment below and share the recipe for your friends and family. 

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