Follow these steps for perfect results
Carrot
grated
Cabbage
finely chopped
Onion
finely chopped
Green Chili
slit
Turmeric Powder
Cumin Powder
Oil
Mustard Seeds
Coconut
grated
Curry Leaves
Salt
to taste
Wash and chop the cabbage and carrots.
In a bowl, combine carrots, cabbage, onion, green chilies, cumin powder, turmeric powder, and salt.
Mix well.
Heat oil in a pan or kadhai.
Add mustard seeds and let them splutter for 10 seconds.
Add curry leaves and the vegetable mixture.
Mix well, cover the pan, and cook for 10-12 minutes, or until the vegetables are tender.
Add grated coconut.
Mix well and cook for another 3 minutes.
Turn off the heat and serve hot.
Serve with mixed vegetable sambar, rice, and ghee for lunch.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Do not overcook the vegetables, they should retain some crunch.
Roast the coconut lightly before adding for a more intense flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of curry leaves.
Serve as a side dish with rice and sambar.
Serve as part of a Kerala Sadhya (feast).
A refreshing accompaniment.
Discover the story behind this recipe
A common dish in Kerala cuisine, often served as part of a traditional sadhya.
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