Oct 22, 2013

Beetroot Kurma (Korma) / Beetroot Cooked in a Rich Cashew Sauce


Korma / Kurma is a recipe that should be in your day to day life because it is a go to sidedish for chapati or any bread. You can make it with any veggies, starting from potatoes, cauliflower. peas, mixed veggies and the list goes endless. 

I have quite a few kurma recipes in this blog namely Badami Vegetable Kurma, Peas Kurma, Vegetable Kurma, Soya Chunks Kurma, Mushroom Kurma, Cauliflower Kurma.

These curries can be made in different varieties..I have madeso may variations of it in the above recipes. This method is quite different and you will love the end results. And the sweetness from the beets marries beautifully with the other stuffs. So give this a try and let me know how it turns out.



Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 4 to 5

Ingredients:

Oil - 1 tsp + 1 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Beetroots - 2 large peeled and cubed
Salt to taste
Water - 2 cup

For Masala:
Cinnamon / Pattai - 2 inch stick
Fennel Seeds / Saunf / Sombu - 1 tblspn
Cardamom Pods / Elachi / Yelakai -4
Onion - 1 large sliced
Garlic - 4 cloves
Dry Red Chilli - 4 or to taste
Tomato - 1 large cubed
Cashews - 20
Water - 1 cup

Method:

Take a tsp of oil in a pressure cooker. Add in cubed beets and saute for couple of mins. Now add in water, cover the pressure cooker and cook for 5 whistle. Reduce the heat and simmer for 10 mins. Switch off the heat and let the steam escape all by itself. Set aside till use.

In a kadai, add in all the masala ingredients and cover it up. Cook it for 15 mins till everything is cooked. Now take them in a blender and make into a fine puree.

In the same kadai. Add a tblspn of oil and heat it up. Crackle in cumin seeds. Now add in the ground masala and mix well. Cook till oil separates from it.

Now add in salt to taste and even a touch of sugar.

Add in the cooked beets along with the water and mix well.

Cover the kadai and simmer for 10 mins. Adjust the water content as needed.

Garnish with coriander leaves and serve with chapati.
 

Pictorial:
Heat a tsp of oil in a pressure cooker

Add in cubed beets and saute

Pour in water

Cover and pressure cook
Till beets are cooked
In a kadai. Add in fennel, cinnamon and cardamom

Add in onions

Dry chilli, garlic and tomato

Add in cashews

Pour in some water

Bring it to boil

Cover and cook

Till everything is cooked
Add it to a blender and puree

Heat oil and crackle cumin seeds

Add in the ground masala

Season with some salt

Cook till oil separates

Add in the cooked beets

Mix well

Cover and simmer

Till everything is combined

Garnish with coriander leaves

Serve

13 comments:

  1. Lovely and colorful looking beetroot kurma. This is a new one . have bookmarked it for near future.
    Deepa

    ReplyDelete
  2. Love the colour of the kurma,seriously makes me drool..

    ReplyDelete
  3. wow i love the recipe and cant wait to try it.

    I found some interesting recipes I am sure you will love at http://whimsytummy.blogspot.in/

    ReplyDelete
  4. Self explanatory picture description making it more easier to cook. Final product tasty too...

    ReplyDelete
  5. Tried and It turned out very yummy

    ReplyDelete
  6. Instead of cashew nuts, what do we add Arthi ?

    ReplyDelete
  7. Its tastes very good and looks colorfull

    ReplyDelete
  8. tried this kurma...very yummy ..taste great....can we add mushroom instead of beet for this kurma??

    ReplyDelete
  9. Tried this..Really delicious taste

    ReplyDelete

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