Beetroot Kurma, 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 varieties. Rich color of beetroot makes this dish completely appetizing and appealing. It’s totally rich in quantity and the taste is delectable. This can be one of the Party dish as it gives good quantity and also attract the guests with its color. Usually, many of us make Vegetable kurma or Paneer Kurma, but try this beetroot kurma and you would surely enjoy it!
Usually we add Cashews to the Kurma to get creamy texture. However i have not added Cashews here and followed the recipe of my MIL. Check the notes below if you wish to add cashew to make it richer.
Rich color of beetroot makes this dish completely appetizing and appealing.
You may also want to try
- Saravana Bhavan style Cauliflower chops Recipe
- Instant Pot Tomato Kurma Recipe
- Nilgiris Vegetable Kurma
Recipe card to make Beetroot Kurma
Beetroot Kurma | Beetroot Korma
Equipments Needed
- Mixer Grinder
- Pressure Cooker
- Heavy Botto
Ingredients
- 2 nos. Beetroot
- 1 nos. Potato
- 1 nos. Onion
- 1 nos. Tomato
- 1 tablespoon Ginger-Garlic Paste
- 0.25 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1½ teaspoon Salt Adjust to your taste
- 1 handful Coriander Leaves finely chopped
For Grinding
- 0.25 cup Grated Coconut 1 cup = 250 ml
- 2 tablespoon Poppy Seeds
- 2 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)
- 1 inch Cinnamon (Pattai)
- 2 nos. Cardamom
- 3 nos Cloves (Krambu / Lavang)
- 0.5 tablespoon Fennel Seeds
For Tempering
- 2 tablespoon Oil
- 1 nos Bay Leaf
- 1 teaspoon Cumin Seeds
Instructions
Pressure cook for the Vegetables
- 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.
Grind the Masala
- 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
Start with Tempering
- 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.
Fry the onions
- 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
Prepare the Masala
- 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
Add the cooked beetroot
- 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
Mix the Ground Masala
- Then add the ground masala and mix everything well. If you feel the gravy is very thick, you can add ¼ 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.
Serving Time
- Appetizing and appealing beetroot Kurma is now ready. Serve with any Indian bread of your choice and you will surely enjoy the taste!
Video
Notes
- You can add 7-10 cashew along with the grinding ingredients which would give nice creamy texture (and increase Calories) and thickness to the Kurma. In that case reduce the Roasted Bengal Gram quantity to ½ table spoon. Another Tip – Cashews are always creamier if soaked overnight.
- If you don’t like/don’t get Poppy seeds, then replace it with Coconut (additional 2 tablespoon of Coconuts)
- You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.
- Adjust the consistency of the Kurma by adding required amount of water
Nutritional Info
Method with step by step pictures:
PRESSURE COOK FOR THE VEGETABLES
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.
GRIND THE MASALA
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
START WITH TEMPERING
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.
FRY THE ONIONS
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
PREPARE THE MASALA
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
ADD THE COOKED BEETROOT
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
MIX THE GROUND MASALA
Then add the ground masala and mix everything well. If you feel the gravy is very thick, you can add ¼ 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.
SERVING TIME
Appetizing and appealing beetroot Kurma is now ready. Serve with any Indian bread of your choice and you will surely enjoy the taste!
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| Beetroot Kurma Recipe |
