Skip to main content

Cabbage Carrot and Beans Stir fry - Tirunelveli 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
  • 300 gms  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
  • 1/2 cup 
  •  grated coconut
  • 1 green chilly
  • 3 small onions
  • 1 garlic clove
  • 1/2 tsp jeera
For tempering
  • 1/2 tsp mustard
  • 1/2 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. When they are cooked well turn off the heat and transfer it to a bowl. Allow it to cool and squeeze well with your palm and add it to a wide mixing bowl. 



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. 

முட்டைகோஸ் கேரட் பீன்ஸ் தொவரம் தமிழில்

Comments

  1. I am Madhav's friend Kumar. Tried it today and came out well.

    ReplyDelete

Post a comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.




Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style

Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Brinjal(Eggplant)/Kathirikkai kichadi

Brinjal(Eggplant)/Kathirikkai kichadi is a popular side dish in Tirunelveli served for idly or dosa. The white or green brinjals (thinner varieties) are more ideal for this kichadi. The small finger sized purple brinjals also taste good for this kichadi. 



We prepare this kichadi in two different ways such as kichadi with dal and without dal. Now we are going to see Brinjal kichadi with moong dal. It is prepared by cooking the brinjals along with moong dal, tomatoes, green chillies, tamarind and onions. For flavours add a tsp of sambar powder and asafoetida powder. These type of kichadi or sambar are free from cholesterol, high in fibre and keeps you energized throughout the day. If you are eating a mix of vegetables, dals with carbohydrates for breakfast help in increasing energy level because they are digested slowly. So follow the simple instructions and prepare this healthy and easy Brinjal kichadi for your next breakfast. If you do not have brinjals, you can replace it with finely …

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family.