Beetroot Kurma | How to make Beetroot Kurma

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BySimi Basil
Created on 24th Sep 2015
  • Beetroot Kurma, How to make Beetroot Kurma
Beetroot Kurmaby Simi Basil
  • Beetroot Kurma | How to make Beetroot Kurma (13 likes)

  • 0 reviews
    Rate It!
  • By Simi Basil
    Created on 24th Sep 2015

About Beetroot Kurma

A simple dish with beetroot, coconut and mild spices made in a jiffy.

Beetroot Kurma, a marvellous creation to spice up your day. Beetroot Kurma is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingBeetroot Kurma is just too tempting. This amazing recipe is provided by Simi Basil. Be it kids or adults, no one can get away from this delicious dish. How to make Beetroot Kurma is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Beetroot Kurmaby Simi Basil. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Beetroot Kurma is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time25mins
  • Serves3People
Beetroot Kurma

Ingredients to make Beetroot Kurma

  • 1 - beetroot
  • 2 Tbsp - grated coconut
  • 3 - green chillies
  • 1 tsp - garam masala powder
  • 1/2 tsp - red chilli powder
  • 1 Tbsp - chana dal roasted
  • 1 tsp - ginger garlic paste
  • 1 - cinnamon
  • 1 - cardamom
  • 1 - clove
  • 2 Tbsp - chopped onions
  • 1 Tbsp - chopped tomatoes
  • Vegetable oil for frying
  • A fresh coriander sprig for garnishing
  • Salt to taste

How to make Beetroot Kurma

  1. Peel the beetroot and cut it into small cubes.
  2. Pressure cook the chopped beetroot with a pinch of salt for 3 whistles.
  3. Grind coconut, chana dal, green chillies to a smooth paste.
  4. Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon.
  5. Add chopped onions.
  6. Add tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder and stir while letting it cook for 2 to 3 minutes.
  7. Add the cooked beetroot and coconut paste
  8. Mix well and let it boil for 3-4 minutes.
  9. Garnish with coriander leaves and serve hot with chapati.
My Tip: The coconut paste adds smoothness to the dish.

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