Beetroot Kurma
Beetroot Kurma, a bright, healthy One Pot Spicy Indian gravy made with beetroots. Perfect with any Indian Bread like chapati or even idli and dosa.
Ingredients
- 1 medium Beet Root (Chopped)
- 1 small Onion (Sliced)
- 1 large Tomato (Chopped)
- ¾ tsp Sambar Powder (or ½ tsp red chilli powder + ¼ tsp coriander powder)
- ½ tsp Garam masala
- ½ tsp Salt (adjust per taste)
- 2 Cups Water
To Grind
- 3 Tbsp Coconut (chopped / grated)
- ½ tsp Fennel Seed
- 1 Green Chilli
- 5 Cashews
- 4 cloves Garlic
- ¼ inch Ginger
To temper
- 1 Tbsp Oil
- 3 Cloves
- 1 small Cinnamon Stick
- 2 Cardamom pods
- 1 Bay leaf
- ¼ tsp Fennel Seeds
- 4 Curry leaves
To garnish
- 1 Tbsp Coriander leaves (chopped)
Instructions
- First grind the items mentioned under "To grind" to a smooth paste along with required water.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-grind1.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-grind2.jpg" alt="kurma" width="48%" /> - Heat the oil in the pressure cooker pan. Add the items mentioned under "To temper" to the cooker pan in the order given. Once the fennel seeds turn golden brown, add the onion and saute until golden brown.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute1.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute2.jpg" alt="kurma" width="48%" /> - Add the chopped beetroot and saute for 1 min until combined.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute3.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute4.jpg" alt="kurma" width="48%" /> - Now add the chopped tomato, salt and saute until the tomato turns mushy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute5.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute6.jpg" alt="kurma" width="48%" /> - Add the ground paste, sambar powder, garam masala and saute until the oil starts to ooze out.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute7.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-saute8.jpg" alt="kurma" width="48%" /> - Add about 2 cups of water, mix well and pressure cook the kurma for 5 whistles. Turn off the flame and wait until the pressure subsides. Open the lid, garnish with coriander leaves.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-cook1.jpg" alt="kurma" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-cook2.jpg" alt="kurma" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bk-cook3.jpg" alt="kurma" width="48%" /> - Serve hot with rice or idli, dosa or indian breads.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/beetroot-kurma-1.jpg" alt="beetroot kurma" width="100%" />
Notes | FAQ
- Adjust sambar powder quantity as per your liking.
- Adjust water quantity as per the quantity of beetroot you are cooking.
- Adjust cooking time as per the setting of your pressure cooker and stove.