You will be wondering what CCB is, is it a new vegetable. They are our carrot-cabbage-beet root. If you use a liking meter in our house to measure fondness of these vegetables, beet root gets first place, followed by carrot and cabbage. Amma used to make cabbage thoran and cabbage kootu curry with lentils. However, my hubby likes only thorans/ Stir fry with cabbage, beet root. One day I made beet root pachadi; he did not like it and told me that it is good but not make to it again. However, he likes to eat raw beet in his salad. I don’t like them raw, for me raw taste like eating soil.
I make thoran with all vegetables and beans available in the planet. May be it is because I am from the region of India where everybody makes thoran with everything. I love the touch of coconut and cumin seeds along with spicy chily and aroma of curry leaves. I use garlic only if I am making thoran with beans. I will add onions depending upon my mood. If a thoran and curry is available, I will be happy to enjoy the meal. I like mezhukupuratti (vegetables fried in touch of oil) too, still if thoran is there I will go for it first than mezhukupuratti.
I had some cabbage left after making Russian lenten pokhlebka/soup and in order to make a curry I needed some more veggies, so I used carrots and beets make my thoran. I like Beets, but I hate them while cooking, they tend to make their mark everywhere, in clothes, kitchen counters etc. This is easy breezy curry you can make within a few minutes. Only difficult part is in chopping them finely, you can use choppers to save some time. I love to chop my veggies. So I chopped cabbage finely and grated carrots and beets to make it uniform.Here goes the recipe
What you need
Carrot : 2 cup ( grated)
Beet root: 1 ½ cup ( grated)
Green chilly : 1 (finely chopped)
Red chilies : 2 no (halved)
Crushed red chillies: 1 teaspoon
Red chilli powder: 1/4 teaspoon
Turmeric powder: ¼ teaspoon
Cumin powder : ½ teaspoon
Coconut : 3/4 cup (I used desiccated one, use fresh or frozen for best result)
Urad dal : 2 tablespoon
Curry Leaves : 1 Sprig ( 10 leaves)
Olive oil : 2 tablespoon (use coconut oil for authentic taste)
Salt : ½ teaspoon or to taste
Mustard seeds : ½ teaspoon
How I made
Heat oil in a pan add mustard seeds, halved red chilies and urad dal as mustard seeds start popping add cleaned and chopped cabbage, grated carrots and beet roots. Then add turmeric powder and salt and cover the lid. Let it cook for 10 minutes.
If you are using fresh or frozen coconut ground them with cumin and red chili powder to form coarse paste with less water.
Add desiccated coconut, cumin and crushed red chilies and red chili powder and cook for another 5 minutes. Finally add the curry leaves and switch off the flame.
Enjoy with rice and curry.
Serving: 6 serving
Will you make it again: Yes I will