Wash and prepare carrots and cabbage.

In a bowl, add grated carrots and chopped cabbage.

Add onions, green chilies, cumin powder, turmeric powder, and salt to the vegetable mixture.

Toss well to combine.

In a kadai, add oil and heat over medium flame.

Add mustard seeds once the oil is hot.

Once the mustards splutter, add curry leaves and the vegetable mixture.

Cook the mixture over medium flame with the lid covered for 10-12 minutes.

Once the vegetables are tender and cooked, add grated coconut.

Combine well and cook with the lid open for about 3 minutes until the dish is cooked.

Switch off the flame.

Serve hot with rice, sambar, and papad.