Thursday, March 20, 2014

Beetroot Kurma

Beetroot Kurma is a very flavorful dish and makes a good accompaniment to Indian flat bread like roti, parota etc. This dish is inspired from Vahrehvah. First time when I saw his video recipe, I was very eager to try. I was not very confident of the outcome but I trust all his recipes. They never disappoint me and same happened with this too. We polished off our plates and that tells how tasty it was! I have made this so many times after that.



Making this curry is little involved but its worth at the end. I have omitted few of the ingredients from the original recipe. Don't get intimidated by looking at the list of ingredients required. Try making it and enjoy!

Ingredients:
  • Beetroot, cubed - 1 cup
  • Potato, big sized - 1
  • Tomato, medium sized- 1
  • Frozen Green Peas - 1/2 cup
  • Onion, medium sized- 1
  • Oil - 2-3 tsp
  • Bay leaf - 1-2
  • Curry leaves - 1 sprig
  • Ginger- garlic paste- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Yogurt (curd)- 1/4 cup
  • Cilantro (Coriander leaves) - 4-5 sprigs
  • Salt- To taste
For Masala:
  • Dry Red chilli - 4-5
  • Whole Garam Masala*
  • Coriander seeds- 1 Tbsp
  • Cumin seeds- 1 tsp
  • Fennel seeds (Saunf)- 1/2 tsp
  • Cashew pieces - 2 Tbsp
  • Grated Coconut, Fresh/frozen - 1/4 cup
*I added cloves- 3, cardamom- 2, cinnamon- 1 inch piece, star anise- 2 petals



Procedure:

Dry roast all the ingredients mentioned under 'For Masala', except grated coconut. Once you get a nice aroma turn off the heat. 



Allow it to cool. Then grind them along with coconut to get a smooth paste (add little water while grinding).



Wash the veggies (beetroot, potato, onion, tomato, cilantro) and chop them (The beetroot cubes should be smaller than potato as they take more time to cook).



Heat oil in a kadai. Add bay leaf. Then add chopped onions. Fry until translucent. 



Then add curry leaves, ginger-garlic paste and turmeric powder. Fry until the rawness of ginger- garlic goes away. Then add beetroot cubes and potato cubes.Mix well.



Then add ground masala, curd, salt and enough water. Mix well. 



Finally add chopped tomato and green peas (at this point you can also add red chilli powder, if needed).



Mix it well and close the lid. Cook it for 30 minutes on a medium- low flame or until the beetroot is cooked. Stir the mixture in between and add water if it thickens. Once cooked turn off the heat and sprinkle chopped cilantro. 



Beetroot Kurma is ready!!



Serve it hot with roti or any Indian flat bread. Above measurement serves 3-4 people.

4 comments :

  1. Good recipe..tried it,came out really well..Thank you for the recipe.

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    Replies
    1. Thanks Chaitra. Good to know that it turned out well for you :)

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