Beetroot Kurma

Beetroot kurma - thick creamy pink colour gravy for chapathi, poori and dosa. This kurma would surely impress your kids with its beautiful colour. I like to prepare kurma with different combinations. Based on the coconut paste, this kurma is also prepared, with easy cooking methods.

Usually we add cashew nuts or fried grams in the coconut paste and then the masala paste is prepared. But for this kurma, I add the cashew nut paste at the end. The grated coconuts are ground along with tomatoes, ginger and a few spices and sauted in the oil. Then the cooked beetroots are added and then our basic ingredients like chilly powder, garam masala powder are added to the kurma. Finally the cashew paste and milk are added for thickening the kurma.

Checkout my other Kurma recipes

Beetroot Kurma recipe

Beetroot kurma - thick creamy pink colour gravy for chapathi, poori and dosa. This kurma would surely impress your kids with its beautiful colour.

Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 beetroot
1 green chilly
10 curry leaves
small piece cinnamon
1 tsp red chilly powder
2 tsp garamasala powder
1/4 cup cold milk
few coriander leaves
3 tbsp oil
salt to taste

For masala paste

5 tbsp grated coconut
2 tomatoes
small piece ginger
1/2 tsp fennel seeds
1 star aniseed
3 cloves

For cashew paste

5 cashew nuts

Cooking Directions

Wash and peel the beetroot. Cut them into small pieces. Add these chopped beetroots in a pressure cooker or pan and add 1/2 cups water. Pressure cook for 3 to 4 whistles.
Take a small chutney jar and add the ginger, tomatoes, cloves, fennel and star aniseed. Grind them without any water and add the grated coconuts and grind it to a smooth paste.
Transfer the paste to a bowl and add the cashew nuts and grind it nicely.
Heat 3 tbsp oil in a kadai and add the cinnamon, curry leaves and slit green chilly.
Next, add the ground coconut paste and saute them well. Stir it continuously.
When the oil starts to separate add the chilly powder and the cooked beetroots along with the water. Add the required salt.
After 5 minutes, reduce the heat and add the the ground cashew paste and milk. Mix them well and add garamasala powder. Allow the kurma to boil for 5 minutes.
Allow for a gentle boil and add the chopped coriander leaves and turn off the heat.

Beetroot Kurma with step by step photos

Wash and peel the beetroot. Cut them into small pieces. Add these chopped beetroots in a pressure cooker or pan and add 1/2 cup water. Pressure cook for 3 to 4 whistles. Allow the pressure to settle down naturally.

Take a small chutney jar and add the ginger, tomatoes, cloves, fennel and star aniseed. Grind them without adding water.

Add the grated coconuts and grind it to a smooth paste. No need to add any water for grinding. If it is difficult to grind just sprinkle 2 to 3 tbsp water and then grind it.

Grind it smoothly as in the picture. This ground paste has a very bright colour and fresh flavour from the ginger and other spices.

Transfer the paste to a bowl and add the cashew nuts. Grind it nicely with 2 tbsp water or milk.

Heat 3 tbsp oil in a kadai and add the cinnamon, curry leaves and slit green chilly. For this kurma I have not used onions for sauteing or grinding. If you want, you can add the chopped onions now and saute them well.

Next, add the ground coconut paste and saute them well. For 3 to 5 minutes, stir it continuously until the raw smell of the ginger and tomatoes disappear.

The ground paste must be sauted well as in the picture below.

When the oil starts to seperate add the red chilly powder and the cooked beetroots along with the water. Add the required salt.

Mix them well and and allow the kurma to boil for 5 minutes. After 5 minutes, add the ground cashew nut paste.

Add the garamasala powder and milk. Reduce the heat, allow for a gentle boil and add the chopped coriander leaves and turn off the heat.

Transfer the kurma to the serving bowl and serve it warm with chapathi, poori or dosas. If you try this recipe for Beetroot kurma send us your comments below and share the recipe for your friends and family.

To View the recipe in Tamil click here Beetroot Kurma in Tamil பீட்ரூட் குருமா தமிழில்

Similar recipes

Comments

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuzh

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ingred

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can use s

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli Black

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal. Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.

VIRUNDHOMBAL

Search This Blog