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:
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| Heat a tsp of oil in a pressure cooker |
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| Add in cubed beets and saute |
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| Pour in water |
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| Cover and pressure cook |
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| Till beets are cooked |
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| In a kadai. Add in fennel, cinnamon and cardamom |
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| Add in onions |
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| Dry chilli, garlic and tomato |
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| Add in cashews |
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| Pour in some water |
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| Bring it to boil |
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| Cover and cook |
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| Till everything is cooked |
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| Add it to a blender and puree |
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| Heat oil and crackle cumin seeds |
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| Add in the ground masala |
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| Season with some salt |
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| Cook till oil separates |
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| Add in the cooked beets |
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| Mix well |
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| Cover and simmer |
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| Till everything is combined |
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| Garnish with coriander leaves |
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| Serve |
Hamaree Rasoi
Lovely and colorful looking beetroot kurma. This is a new one . have bookmarked it for near future.
Deepa
Torviewtoronto
delicious flavours
Anu Shoj
very nice and vibrant color...luv the recipe....
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Priya Suresh
Love the colour of the kurma,seriously makes me drool..
Anonymous
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/
Anonymous
Self explanatory picture description making it more easier to cook. Final product tasty too...
Anonymous
Tried and It turned out very yummy
Anonymous
Instead of cashew nuts, what do we add Arthi ?
Aarthi
@Anonymousu can add khus khus or badam
sudha sree
Its tastes very good and looks colorfull
susi
tried this kurma...very yummy ..taste great....can we add mushroom instead of beet for this kurma??
Aarthi
@susiyes u can add
Anonymous
Tried this..Really delicious taste