|1 Tablespoon Ginger-Garlic Paste|
|0.25 Teaspoon Turmeric Powder|
|1 Teaspoon Coriander Powder|
|1 Teaspoon Red Chili Powder|
|0.5 Teaspoon Garam Masala|
|To Taste Salt|
|1 handful Coriander Leaves|
|0.25 cup Grated Coconut|
|2 Tablespoon Poppy Seeds|
|2 Tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)|
|1 inch piece Cinnamon (Pattai)|
|3 Cloves (Krambu / Lavang)|
|0.5 Tablespoon Fennel Seeds|
|2 Tablespoon Oil|
|1 Bay Leaf|
|1 Teaspoon Cumin Seeds|
Rich color of beetroot makes this dish completely appetizing and appealing.
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.
Pressure cook for the Vegetables
Grind the Masala
Start with Tempering
Fry the onions
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.
Add the cooked beetroot
Mix the Ground Masala