By Tarishi Shrivastava
August 27, 2024
Beetroot Kurma, a nutritionally rich beetroot is cooked in coconut-based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread variety. Here is how to make beetroot kurma:
1 medium BeetRoot 1 small Onion 1 large Tomato ¾ tsp Sambar Powder ½ tsp Garam masala Salt as per taste 2 Cups Water
To Grind 3 Tbsp Coconut ½ tsp Fennel Seed 1 Green Chilli 5 Cashews 4 cloves Garlic ¼ inch Ginger
To temper 1 Tbsp Oil 3 Cloves 1 small Cinnamon Stick 2 Cardamom pods 1 Bay leaf ¼ tsp Fennel Seeds 4 Curry leaves To garnish 1 Tbsp Coriander leaves
Cook chopped beetroot and potatoes with turmeric and salt for 3-4 whistles.
Cook chopped beetroot and potatoes with turmeric and salt for 3-4 whistles.
Heat oil, add bay leaf and cumin seeds, and let them sputter.
Add chopped onions and ginger-garlic paste, and sauté until onions turn golden.
Add tomatoes, coriander powder, chilli powder, garam masala, turmeric, and salt; cook until the oil separates.
Add the cooked beetroot: Mix in cooked beetroot and combine well.
Stir in the ground masala, add water if needed, cook for 5 minutes, and garnish with coriander.
Serve the beetroot Kurma with your favourite Indian bread.