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Beetroot Kurma


Ingredients:
Chopped Beet root – 1 cup (1 big beetroot approx.) 
Chopped Onion – ½ cup (1 mid sized onion approx.)
Chopped Tomato – ½ cup (1 mid sized tomato approx.)
Turmeric powder – ¼ teaspoon 
Salt – 1 teaspoon
Ground mixture 1: (Grind coarsely)
Garlic – 2 cloves
Ginger – 1 inch piece
Green chillies – 2 to 3
Cumin seeds – 1 teaspoon
Fennel seeds - ½ teaspoon
Curry leaves – 10 leaves 
Coriander powder – 1 teaspoon 
Garam masala powder - ½ teaspoon
Ground mixture 2: (Grind to paste adding little water)
Grated Coconut - ¼ cup
Roasted channa dal (Pottu kadalai) – 1 tablespoon
Broken Cashews  – 1 tablespoon
Tempering:
Bay leaf – 1
Cinnamon – 2
Cloves – 4
Cardamom – 1
Garnish
Coriander leaves – 1 teaspoon (finely chopped) 

Method:

  1. Wash, peel skin & fine chop (or grate) beetroot.
  2. Heat oil in a non-stick deep pan.
  3. Add ingredients mentioned under tempering & fry till golden brown.
  4. Add coarsely ground mixture 1 & fry for a few seconds.
  5. Add finely chopped onion & turmeric powder & fry for a minute or 2.
  6. Add finely chopped tomatoes, salt & cook closed for a minute or two (the mixture comes together) .
  7. Add finely chopped beetroot and ½ cup of water, cook keeping closed for 3 to 5 minutes (stirring occasionally).
  8.  Add ground mixture 2 along with another ½ cup of water & allow boiling for a further 2 or 3 minutes.
  9. Garnish with finely chopped coriander leaves & serve hot with rotis/chappathis/rice.