Beetroot Kurma Recipe

 
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Beetroot Kurma
  • Chef: Srividhya Ravikumar
  • Recipe Servings: 5
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Easy

A simple dish with beetroot, coconut and mild spices made in a snap.

Ingredients of Beetroot Kurma

  • 1 beetroot
  • 2 Tbsp grated coconut
  • 3 green chillies
  • 1 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 1 Tbsp chana dal, roasted
  • 1 tsp ginger garlic paste
  • 1 cinnamon
  • 1 cardamom
  • 1 clove
  • 2 Tbsp chopped onions
  • 1 Tbsp chopped tomatoes
  • Vegetable oil for frying
  • A fresh coriander sprig for garnishing
  • Salt to taste

How to Make Beetroot Kurma

1.Peel the beetroot and cut it into small cubes.
2.Pressure cook the chopped beetroot with a pinch of salt for 3 whistles.
3.Grind coconut, chana dal, green chillies to a smooth paste.
4.Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon.
5.Add chopped onions.
6.Add tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder and stir while letting it cook for 2 to 3 minutes.
7.Add the cooked beetroot and coconut paste.
8.Mix well and let it boil for 3-4 minutes.
9.Garnish with coriander leaves and serve hot with chapati.
Key Ingredients:

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