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Beetroot Kurma

Beetroot Kurma
Beetroot Kurma
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for Lunch
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About this Recipe

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. It is rich in fibre, which assist in preventing constipation and help to lower cholesterol levels too. While buying beetroot, just take care to buy beetroot which is firm, smooth, and a vibrant red-purple and not soft, wrinkled or dull in colour. Fresh beets with the greens attached can be stored for three to four days in the fridge, but beets with the greens removed can be stored in the fridge for two to four weeks. Beetroot kurma is a different variation of beetroot recipe that can be included in your daily diet, because it is a delicious gravy and an excellent side dish for rotis, puris or any bread varieties as well as rice. Do try this tasty beetroot kurma and enjoy with your family and loved ones. I am sure you will enjoy this kurma recipe.

Ingredients & Quantity
  • Beetroot – 2 (medium sized chopped into small pieces)
  • Potato – 1 (chopped into small cubes)
  • Onion – 1 (chopped finely)
  • Medium sized tomatoes – 2 (chopped finely)
  • Turmeric powder – 1/4 teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Garam masala powder – 1/2 teaspoon
  • Cooking oil – 2 tablespoons
  • Cumin seeds – 1/2 teaspoon
  • Salt to taste
  • Chopped coriander leaves for garnishing
  • INGREDIENTS FOR GRINDING Grated coconut – 3/4 cup Green chillies – 2 Coriander seeds – 2 tablespoons Cumin seeds – 1 tablespoon Garlic cloves – 5-6 Ginger – 1 inch small size Poppy seeds (khus khus) – 1 teaspoon Fennel seeds – 1/2 te
How to cook?
  1. HOW TO MAKE OR PREPARE BEETROOT KURMA RECIPE Wash and peel the beetroots and potato. Chop them into small pieces. Take a vessel and add the chopped beetroot and potato cubes and pressure cook them upto 2-3 whistles. Grind all the ingredients mentioned under ‘INGREDIENTS FOR GRINDING’ with little water to a smooth paste. Keep it aside.
  2. Heat oil in a pan on medium heat. Add mustard seeds and allow it to splutter. Then add cumin seeds and saute till light brown. Add chopped onions and saute till they are translucent. Add chopped tomatoes and cook till they become little soft.
  3. Add the ground paste and cook on a low flame for 2-3 minutes. Add salt, red chilli powder, turmeric powder and garam masala and mix well. Add boiled chopped beetroot and potato and combine together. Add water as required and bring it to a thick medium consistency and give a good mix. Simmer on a low flame for 5-6 minutes till the gravy is well blended with the vegetables.
  4. Once done, switch off the flame and garnish with chopped coriander leaves. Serve beetroot kurma hot with rotis, chapatis, puris or with steamed rice.
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