Chettinad Beetroot Kurma Recipe

Name: Chettinad Beetroot Kurma Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chettinad
Ingredients: 2 null Beetroots cut into cubes; 1/2 cup Green peas (Matar); 1 null Onion finely chopped; 1 null Tomato finely chopped; 1/2 tablespoon Ginger paste; 1/2 tablespoon Garlic paste; 1/4 cup Curd (Dahi / Yogurt); 1/2 teaspoon Turmeric powder (Haldi); 1 null Bay leaf (tej patta); 1 sprig Curry leaves; 2 teaspoons Coriander (Dhania) Leaves finely chopped for garnish; 1 tablespoon Ghee or oil; null Salt to taste; 3 null Cloves (Laung); 2 null Cardamom (Elaichi) Pods/Seeds; 1 null Cinnamon Stick (Dalchini); 1 null Star anise; 3 null Dry Red Chillies; 2 tablespoons Cashew nuts; 2 tablespoons Coriander (Dhania) Seeds; 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Fennel seeds (Saunf)

Nithya Anantham

December 30, 2016

6700 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Lunch

Cuisine:Chettinad

Chettinad Beetroot Kurma Recipe is a delicious beetroot curry cooked using the aromatic spices. The use of freshly roasted and ground Chettinad masala makes it very delectable. Beetroot is known for having antioxidant properties making it beneficial for skin, hair and health over all.

Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.

If you like this recipe, you can also try Chettinad recipes such as

Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.

If you like this recipe, you can also try Chettinad recipes such as

Ingredients

Ingredients for the Chettinad masala

2 Beetroots, cut into cubes

1/2 cup Green peas (Matar)

1 Onion, finely chopped

1 Tomato, finely chopped

1/2 tablespoon Ginger, paste

1/2 tablespoon Garlic, paste

1/4 cup Curd (Dahi / Yogurt)

1/2 teaspoon Turmeric powder (Haldi)

1 Bay leaf (tej patta)

1 sprig Curry leaves

2 teaspoons Coriander (Dhania) Leaves, finely chopped for garnish

1 tablespoon Ghee, or oil

Salt, to taste

3 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 Cinnamon Stick (Dalchini)

1 Star anise

3 Dry Red Chillies

2 tablespoons Cashew nuts

2 tablespoons Coriander (Dhania) Seeds

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Fennel seeds (Saunf)

Instructions for Chettinad Beetroot Kurma Recipe

To begin making Chettinad Beetroot Kurma Recipe, heat a pan and dry roast all the ingredients mentioned in the Chettinad masala table except coconut till it gets fragrant and keep aside.

Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside.

Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent.

Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away.

Add the beetroot cubes and saute for a minute.

Add the ground Chettinad masala paste, curd, season with salt, mix well and let the gravy simmer for 10 minutes with the lid on.

Add the green peas, tomatoes, a cup of water if the gravy is too thick and simmer for another 10 minutes and switch off the flame.

Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.