Check out my other kurma recipes
Preparation Time : 10 mins | Cooking Time : 30 Mins |Serves: 3-4
To roast and grind 1:
Fennel seeds 1/2 tblsp
Garlic 6 pods
Cashew nuts 7
Roasted gram | pottukadalai 1/2 tblsp
Green chili 1-2
Garlic pods 6
Cinnamon a small piece
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Beetroot 2 small (chopped into cubes)
Green peas 1/4 cup (optional)
Oil 3 tsp
Salt as needed
- Dry roast cashew nuts, garlic pods, roasted gram(pottukadalai| chutney dal), green chili, fennel seeds in a pan. Allow this to cool.
- Grind this into a smooth paste. Keep this aside.
- Chop the tomatoes and onions finely.
- In the pan add oil and add the onions. Saute till it becomes pink.
- Add the garlic pods.
- Add the tomatoes now.
- Add red chili powder, turmeric powder and salt. Cook for few minutes in low flame till the tomatoes turn mushy.
- Add the chopped beetroot and green peas. Adding green peas is optional.
- Saute it for a minute.
- Add the ground paste to this.
- Add 1 cup of water and transfer this to a pressure cooker and cook for one whistle.
- Once the whistle subsides, open the cooker and beetroot kurma is ready. I used the pan just to make the pictures clear to view.
- Add little water if the kurma is thick.
- Cashew nut gives a creamy texture and thickness to the kurma, so do not skip that.
- Do not add roasted gram more than the quantity mentioned.
- You can replace beetroot with mixed veggies or only cauliflower and peas.
- You can separately cook the beetroot and peas and add it to the gravy. In that case, you can do the entire cooking in the pan itself.