Beetroot Kurma Recipe (Beetroot Korma)
Beetroot kurma is a colorful and flavourful dish that combines the sweetness of beetroot and rich aromatic spices. It is a perfect side dish for chapathi, roti, dosai, poori, idli. It can be prepared in less than 30 minutes. In this Recipe post, Learn how to make perfect vibrant beetroot kurma with step by step pictures.
Equipment
Pressure cooker
Blender
Cooking pot
Ingredients
For Cooking Beetroots
- 1 teaspoon Oil
- 2 large Beetroots peeled and cubed
- 1 teaspoon Salt
- 2 cups Water
For Roasting & Grinding
- 2 inch Cinnamon
- 2 teaspoon Fennel Seeds
- 2 no Cardamom
- 1 large Onion peeled & sliced
- 4 cloves Garlic peeled
- 4 no Dry Red Chilli
- 1 large Tomato cubed
- 10 no Cashews
For Making Curry
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
- ½ teaspoon Sugar optional
- Salt to taste
- 4 tablespoon Coriander leaves chopped finely
Instructions
- Take a teaspoon 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 roasting 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.
Notes
- Saute the onion ,tomato until they are golden brown and caramelized.
- Cool down the masala paste ingredients after sauteing, and grind them into smooth paste.
- For a more spicy version, you can also add green chilli to the paste.
- I have used cashew nuts for the thickness of the kurma. You can also add 2 tablespoons of coconut for masala paste.
- After adding the cooked beetroots to the kurma base, simmer them on low heat for at least 10 to 15 minutes. This helps to allow the flavours to blend beautifully.
- Adjust water according to your consistency.
- For a more vibrant color kurma, you can add kashmiri chilli powder.
Nutrition
Nutrition Facts
Beetroot Kurma Recipe (Beetroot Korma)
Serving Size
1 servings
Amount per Serving
Calories
100
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
467
mg
20
%
Potassium
448
mg
13
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
314
IU
6
%
Vitamin C
12
mg
15
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.