Beetroot Kurma | How to make Beetroot Kurma

By Simi Basil  |  24th Sep 2015  |  
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  • Beetroot Kurma, How to make Beetroot Kurma
Beetroot Kurmaby Simi Basil
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

29

0





About Beetroot Kurma

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

Beetroot Kurma is an authentic dish which is perfect to serve on all occasions. The Beetroot Kurma is delicious and has an amazing aroma. Beetroot Kurma by Simi Basil will help you to prepare the perfect Beetroot Kurma in your kitchen at home. Beetroot Kurma needs few minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Beetroot Kurma. This makes it easy to learn how to make the delicious Beetroot Kurma. In case you have any questions on how to make the Beetroot Kurma you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Simi Basil. Beetroot Kurma will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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