Beetroot Kuruma

Beetroot kuruma is a simply rich delicious curry served as an accompaniment with chapatti or roti. This nutrient rich gravy is simple easy to make. Here the beetroot cooked in coconut and cashew based masala.

  1. Beetroot chopped in to small pieces-11/2 cup
  2. Potato-1small
  3. Green chilly-2noS
  4. Onion chopped-1
  5. Ginger garlic paste-1tbsp
  6. Turmeric powder-1/2tsp
  7. Chilly powder-1tsp
  8. Garam masala-1/2tsp
  9. Salt-to taste
  10. Coriander leaves-few
For coconut paste:
  1. Coconut grated-3tbsp
  2. Cumin seeds-1/2tsp
  3. Shallots-3nos
  4. Cashew nuts-5nos
For seasoning:
  1. Oil-3tbsp
  2. Mustard seeds-1tsp
  3. Cumin seeds-1/4tsp
  4. Curry leaves-2string
Preparation Of Curry:
  •  Heat oil in a kadai and splutter mustard seeds.
  • Add cumin seeds, curry leaves and chopped onion.
  • Saute onion until golden brown in color.
  • Add green chilly,ginger and garlic paste; saute until raw smell goes off.
  • Add chopped tomato pieces and saute until mashed well.
  • Add all the powders one by one and mix well after each addition.
  • Add chopped beetroots and potato in to it and mix well.
  • Add a cup of hot water and enough salt in to it .
  • Cook covered for 20 minutes on low flame until the beetroot and potato pieces cooked nice and tenderly.
  • Grind coconut with cumin seeds, shallots and cashew nuts in to a smooth paste.
  • Add it in to the curry (add more hot water if necessary) and cook for another 15 minutes.
  • Switch off the flame when the curry reaches the desired thick curry consistency.
  • Sprinkle coriander leaves on top and serve hot.
Beetroot Kuruma Beetroot Kuruma Reviewed by Fejna Em on 01:58 Rating: 5

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