Beetroot Kurma - How to Make Beetroot Kurma Recipe - Good For Rice, Chapathi, Roti, Idli, and Dosa

Ingredients

Coconut pieces - 1/2 cup
Poppy seeds - 1/2 tbsp
Fennel seeds - 1 tsp
Cinnamon sticks - a little
Cloves - 2
Cardamom - 2
Mustard seeds - 1/2 tsp
Bay leaf - 1 medium size
Ginger garlic paste - 1 tsp
Green chili - 1 large size
Curry leaves - a little
Tomato - 1 large size
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Beetroot - 200 grams
Salt to taste
Oil to cook

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Instructions

Step 1: Add coconut pieces, poppy seeds, fennel seeds, cinnamon sticks, cloves, cardamom to a mixie jar and grind it into a fine paste by adding water.

Step 2: To a hot pan in medium flame add 1 tbsp of oil, mustard seeds, bay leaf, onion, ginger garlic paste, green chili, and some curry leaves. Keep cooking till the onion turns golden brown and translucent

Step 3: Add tomato, turmeric powder, chilli powder, garam masala, coriander powder, some salt to taste and cook in medium flame till the tomato turns mushy and soft. Cook till the oil separates.

Step 4: Add chopped beetroot, saute for one minute and add around 1 cup of water and let the beetroot cook well in medium flame for around 5 to 7 minutes.

Step 5: Once the beetroot is cooked enough, add the masala paste, and some water as per your need, and let it cook in medium flame for around 3 to 4 minutes.

Step 6: Turn off the stove and check of the salt levels before serving.

Tastes great with rice, chapathi, idli, and dosa.

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