Beetroot kurma, simple and mild flavored curry with coconut and spices. Generally we South Indians make beetroot thoren or poriyal or pachadi. I think you all like Beetroot, if we make curry with this vegetable will be in dark pink in colour and it will be so tempting. Beetroot is good for your heart, even its good for kids too in their regular diet. My mother used to put half beetroot in sambar with other vegetables and I love beetroot in sambar. I have read this recipe in NDTV food and tried at home my way. Me and husband liked this curry with chapathi so thought of sharing with you all. Here is recipe for you all to try.
- Beetroot 1 big
- Green Chillies 3 or 4 nos
- Chilli Powder 1/2 tsp
- Pepper Powder 1/4 tsp
- Chana Dal 1 tbsp roasted
- Ginger Garlic Paste 1 tsp
- Grated Coconut 2 to 3 tbsp
- Cinnamon Stick 1 medium size stick
- Cardamom 1
- Cloves 2
- Onion 1 medium size, chopped
- Tomatoe 1 small one, chopped
- Vegetable oil / sunflower Oil
- Coriander Leaves few chopped
Clean and peel the beetroot into small cubes. Now pressure cook the beetroot cubes with a pinch of salt for 2 to 3 whistles.
Grind grated coconut, chana dal, green chillies to a smooth paste and keep it aside.
Take a kadai or medium size sauce pan heat 1 tbsp of oil in a pan and fry cloves, cardamom and cinnamon stick. Once the spices leaves aroma add chopped onions and saute for 1 minute. Now add ginger garlic paste and saute for few seconds then add chopped tomatoes and saute for 2 minutes.
Add chilli powder, pepper powder, garam masala powder and little salt, stir well and let it cook for 3 to 4 minutes. Now add the cooked betroth cubes and ground coconut paste mix well and let it boil for 3 to 4 minutes. Check salt if need add accordingly. Add chopped coriander leaves and mix well. Put off flame and serve with hot chapati or dosa.
NB: Please adjust chilli powder , green chilli and pepper powder according to your tolerance. With above measurement you can serve this curry for 2 people maximum for 3 people. Enjoy cooking.