Tri color poriyal
Wondering what this poriyal is all about. It a combination of Cabbage, Beans and Carrot, hence the name tricolor. Isnt it apt, and guess who told me this name , yes .. its my dear mom. She used to tell me this when I was young.. and now when I have started to cook, I adopted the same. Here is how I made it.
Shreded Cabbage – 1 cup
Beans – 1 cup
Carrot – 1 cup
Green chillies – 2 or 3 slit into two
Coconut – 2 spoons scrapped
For tempering mustard seeds, curry leaves and oil
Cook the veggies all together in a pressure cooker, This is to preserve the nutrients. Once cooked drain them and let it cool. The water that you have drained is an excellent stock for soups, so I preserve it. In a frying pan, add a little oil and when its hot add mustard seeds followed by Curry leaves. When mustard has finished sputtering add the boiled veggies along with salt and stir well. When the poriyal is done add the scrapped coconut and mix well before you serve. This goes well with Rasam and curd rice. And its an instant hit with children, because of its color. Try it and you will see it yourself.
source: Tri color poriyal