Beetroot Kurma Beetroot Korma Recipes

BEETROOT KURMA | BEETROOT KORMA

Beetroot Kurma | Beetroot Korma image

Beetroot Kurma, nutritionally rich beetroot are cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties.

Provided by Sowmya Venkatachalam

Time 45m

Number Of Ingredients 21

Ingredients

2 nos. Beetroot
1 nos. Potato
1 nos. Onion
1 nos. Tomato
1 tbsp Ginger-Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
0.5 tsp Garam Masala
1½ tsp Salt (Adjust to your taste)
1 handful Coriander Leaves (finely chopped)
0.25 cup Grated Coconut (1 cup = 250 ml)
2 tbsp Poppy Seeds
2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)
1 inch Cinnamon (Pattai)
2 nos. Cardamom
3 nos Cloves (Krambu / Lavang)
0.5 tbsp Fennel Seeds
2 tbsp Oil
1 nos Bay Leaf
1 tsp Cumin Seeds

Steps:

Add finely chopped beetroot and cubed potatoes in a vessel and add a pinch of turmeric and salt. Keep the vessel inside the cooker, close the lid and pressure cook them allowing for 3-4 whistles.
Meanwhile, lets start with grinding ingredients. Take all the grinding ingredients (Grated Coconut, Poppy Seeds, Roasted Gram Dal, Cinnamon stick, Cardamom, Cloves and Fennel seeds) to the mixer and grind them all to a nice and smooth paste by adding water as needed
Heat oil in a pan. Add a bay leaf and saute it for few seconds. Then add cumin seeds. The cumin seeds starts to sputter.
Now add finely chopped onions and saute them. Add ginger-garlic paste and saute them with onions. Add a pinch of salt and saute the onions. The salt brings out the moisture from the onions and make the onions to cook nicely and evenly
When the onions are transparent and becomes nicely brown, add the chopped tomatoes and give a good mix. Add a teaspoon of coriander powder, red chili powder, Garam Masala and give a good mix. Add turmeric powder and add the necessary salt needed for this dish at this point itself. As i mentioned earlier, adding salt would quicker the process of cooking the gravy. Cover the pan with a lid and allow the onion-tomato gravy to cook nicely in low flame
While the gravy is getting cooked, I have taken out the cooked beetroot from the cooker. Check the gravy. The gravy would have been nicely cooked and you can see the oil oozes out of the gravy. Its time now to add the cooked beetroot. Give a good mix
Then add the ground masala and mix everything well. If you feel the gravy is very thick, you can add 1/4 cup of water at this stage. Cover the pan and cook everything for 5 minutes in medium flame. Open the lid and garnish with finely chopped fresh coriander leaves.
Appetizing and appealing beetroot Kurma is now ready. Serve with any Indian bread of your choice and you will surely enjoy the taste!

Nutrition Facts : ServingSize 1 Serving, Calories 214 kcal, Fat 9 g, Cholesterol 4 mg, Protein 18 g, Sodium 152 mg

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