Beetroot Kurma Recipe
How to make Beetroot Kurma
A simple dish with beetroot, coconut and mild spices made in a snap.
- Total Cook Time 25 mins 10 seconds
- Prep Time 10 seconds
- Cook Time 25 mins
- Recipe Servings5
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 KurmaHideShow Media
Peel the beetroot and cut it into small cubes.
Pressure cook the chopped beetroot with a pinch of salt for 3 whistles.
Grind coconut, chana dal, green chillies to a smooth paste.
Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon.
Add chopped onions.
Add tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder and stir while letting it cook for 2 to 3 minutes.
Add the cooked beetroot and coconut paste.
Mix well and let it boil for 3-4 minutes.
Garnish with coriander leaves and serve hot with chapati.