Beetroot Kurma | Beetroot Korma - Subbus Kitchen

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Ingredients

Adjust Servings:
2 Beetroot Finely chopped Beetroot
1 Potato Cubed
1 Onion Finely chopped
1 Tomato Finely chopped
1 Tablespoon Ginger-Garlic Paste
0.25 Teaspoon Turmeric Powder a pinch
1 Teaspoon Coriander Powder
1 Teaspoon Red Chili Powder
0.5 Teaspoon Garam Masala
To Taste Salt
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 piece Cinnamon (Pattai)
2 Cardamom
3 Cloves (Krambu / Lavang)
0.5 Tablespoon Fennel Seeds
For Tempering
2 Tablespoon Oil
1 Bay Leaf
1 Teaspoon Cumin Seeds

Nutritional information

1 cup
Serving
214
Calories
9 g
Fat
4 mg
Cholesterol
18 g
Protein
152 mg
Sodium

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Beetroot Kurma | Beetroot Korma

Colorful, Creamier, Appetizing and Appealing

Rich color of beetroot makes this dish completely appetizing and appealing.

Features:
  • Restaurant Style
Cuisine:

Ingredients

  • For Grinding

  • For Tempering

Directions

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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.

Video Recipe of Beetroot Kurma

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. Rich color of beetroot makes this dish completely appetizing and appealing. When we need to make roti and side dish for a group of guests, then, this would be a perfect dish. Its totally rich in quantity and the taste is delectable. Usually, many of us make vegetable kurma or Paneer Kurma, but try this beetroot kurma and you would surely enjoy it! The text version of this recipe is available @https://goo.gl/yzzRau

Notes :

  1. 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 1/2 table spoon.   Another Tip – Cashews are always creamier if soaked overnight.
  2. If you don’t like/don’t get Poppy seeds, then replace it with Coconut (additional 2 tablespoon of Coconuts)
  3. You can replace Beetroot with the vegetable of your choice and make Vegetable Kurma using the same method.
  4. Adjust the consistency of the Kurma by adding required amount of water
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Steps

1
Done
15 mins

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.

2
Done
5 mins

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

3
Done
2 mins

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.

4
Done
5 mins

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

5
Done
10 mins

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

6
Done
5 mins

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

7
Done
10 mins

Mix the Ground Masala

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.

8
Done

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!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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