The curry made with cabbage, beans and carrot is very popular in all houses and is served in almost all weddings for Lunch. This tricolour curry is healthy also and suits very well with sambar rice, vathakuzhambu rice and Rasam rice...
Recipe for making Tricolour Curry:
Take a large bowl of chopped cabbage, carrot and beans.
Take 2 tb spoons of fresh grated coconut 1/2 teaspoon of cumin seeds, a red chilli and grind to dry powder and keep aside.
In a broad pan add the vegetables with a cup of water. Add a pinch of turmeric powder and salt.
Close the pan with the lid and keep the stove in medium flame.
After 10 or 15 minutes when the vegetables are cooked softly and the water is completely dried out add the grated coconut and mix well.
In a kadai add 3 tea spoons of coconut oil and saute it with mustard seeds, urad dal, slitted green chillies and red chillies and half tea spoon of hing powder. Add this to the boiled veggies and mix well.
Now the tasty curry is ready to serve.
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