Beetroot kurma is a colorful and flavourful dish that combines the sweetness of beetroot and rich aromatic spices. It is a perfect side dish for chapathi, roti, dosai, poori, idli. It can be prepared in less than 30 minutes. In this Recipe post, Learn how to make perfect vibrant beetroot kurma with step by step pictures.
Beetroot Kurma
Korma / Kurma is a recipe that should be in your day to day life because it is a go to side dish for chapati or any bread. You can make it with any veggies, starting from potatoes, cauliflower. peas, mixed veggies and the list goes endless.
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I have quite a few kurma recipes in this blog namely Peas Kurma, Vegetable Kurma, Soya Chunks Kurma, Mushroom Kurma, Cauliflower Kurma.
These curries can be made in different varieties. I have made so many variations of it in the above recipes. This method is quite different and you will love the end results. And the sweetness from the beets marries beautifully with the other stuffs.
About Beetroot Kurma
Kurma is a popular Indian gravy, which is basically prepared at every household. This Kurma can be made in many varieties like by adding different vegetables or meat of your choice. Kurma is an excellent side dish for roti, chapathi, poori. Beetroot is a versatile ingredient. It can be included in many recipes like rasam, poriyal, salad, stuffed roti, halwa, cutlet etc.
Beetroot kurma is a variation of the traditional Indian kurma recipe. It is cooked in a rich, creamy flavour sauce with nuts and spices. Beetroot are diced and cooked in a pressure cooker. Then added to the base flavourful gravy and simmered to cook until masalas are combined. This recipe comes with mild sweetness since beetroot is added.
Why This Recipe Works
Easy to cook : Beetroot kurma can be prepared in less than 30 minutes. The ingredients required for this recipe are easily available at our home.
Why This is my Go-to Curry - The sweetness of the beetroot pairs perfectly with the spicy base gravy provides unique flavour to the kurma. Beetroot are relatively low in calories and fat, making it a healthy and balanced meal option.
Nutritional value : Beetroots are rich in iron, fibre. Boiled or steamed beetroot is a good source of iron. It helps to increase blood flow. Kurma is a favourite side dish for chapathi, roti. Adding beetroot to the kurma makes it a healthier option.
Versatile : The kurma base can be adapted to many different vegetables or meat of your choice.Kurma are often considered as classic comfort Indian food for roti, chapathi, dosai.
Beetroot Kurma Ingredients
Oil : Any cooking oil can be used like canola oil, groundnut oil, coconut oil.
Whole spices : Whole spices like cardamom, cinnamon, fennel seeds ( saunf/ sombu), cumin seeds ( jeeragam ) are used for flavouring.
Onion : Onions are used for base gravy. It can be roughly chopped and used for sauteing.
Tomato : Tomato is used for base gravy and tanginess of the kurma. Country tomatoes or regular tomatoes can be used.
Red chilli : Red chilli is used for spiciness. It can be adjusted according to your spice level.
Garlic : Garlic is added to give aroma to the beetroot kurma. Ginger garlic paste can be added for flavouring.
Cashews : Cashew nut is used to give thickness to the kurma. You can also add / substitute with coconut, poppy seeds or pottukadalai ( fried gram).
Beetroot : Beetroot is the main star ingredient of the dish. Beetroot is peeled, cut into dices and pressure cooked.
Hacks
Prep work : Peel the skin of beetroot. Dice into the desired shape of your choice. Steam / Boil the diced beetroot in a pressure cooker for 5 whistles.
Masala Paste : Saute the ingredients like onion, tomato and other spices in a tablespoon of oil. Cool and grind them into paste.
How to Make Beetroot Kurma (Stepwise Pictures)
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| Heat a tsp of oil in a pressure cooker |
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| Add in cubed beets and saute |
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| Pour in water |
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| Cover and pressure cook |
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| Till beets are cooked |
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| In a kadai. Add in fennel, cinnamon and cardamom |
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| Add in onions |
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| Dry chilli, garlic and tomato |
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| Add in cashews |
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| Pour in some water |
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| Bring it to boil |
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| Cover and cook |
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| Till everything is cooked |
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| Add it to a blender and puree |
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| Heat oil and crackle cumin seeds |
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| Add in the ground masala |
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| Season with some salt |
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| Cook till oil separates |
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| Add in the cooked beets |
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| Mix well |
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| Cover and simmer |
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| Till everything is combined |
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| Garnish with coriander leaves and serve |
Expert Tips
These are some of the tips and tricks to be followed for kurma :
- Saute the onion ,tomato until they are golden brown and caramelized.
- Cool down the masala paste ingredients after sauteing, and grind them into smooth paste.
- For a more spicy version, you can also add green chilli to the paste.
- I have used cashew nuts for the thickness of the kurma. You can also add 2 tablespoons of coconut for masala paste.
- After adding the cooked beetroots to the kurma base, simmer them on low heat for at least 10 to 15 minutes. This helps to allow the flavours to blend beautifully.
- Adjust water according to your consistency. For a more vibrant color kurma, you can add kashmiri chilli powder.
FAQ
1.Will the beetroot kurma be too sweet ?
This is a very common question. Beetroot sweetness can be balanced with the help of other ingredients like red chilli, garlic, onion. If you want a spicy kurma, you can add extra green chilli according to your preference.
2.Is beetroot kurma healthy?
Yes, the beetroot itself has more nutritional value like iron, dietary fiber. This recipe can be added to your healthy meal option.
3.Can I add any other vegetables?
Yes, you can add any vegetables of your choice. Kurma sauce is the base recipe, with that you can try ‘n’ number of recipes by adding meat or vegetables of your choices.
4.Can I make it vegan kurma ?
To make a vegan kurma, you can use coconut oil or coconut paste.
Variations
Coconut beetroot kurma : Coconut based beetroot kurma is made with onion, tomato, green chilli and grated coconut paste. Finally garnished with coriander leaves. It goes excellent with poori, chapathi, roti.
Yogurt based kurma : In tamilnadu and kerala region, addition of 2 tablespoons of yogurt at the end of the process gives a subtle tanginess to the kurma. And also don’t forget to whisk the yogurt before adding.
Mixed vegetable kurma : Mixed vegetable kurma has plenty of vegetable options to try. Like cauliflower, potatoes, green peas, and carrots. Incorporating all the vegetables in one dish makes it a good nutritious meal.
Instant pot kurma : Instant pot kurma is a one pot meal recipe. It significantly reduces the cooking time and a flavourful kurma gets ready in minutes.
More Beetroot Recipes to Try
📖 Recipe Card
Beetroot Kurma (Korma) Recipe
Equipment
- Pressure cooker
- Blender
- Cooking pot
Ingredients
For Cooking Beetroots
- 1 tsp Oil
- 2 large Beetroots peeled and cubed
- 1 tsp Salt
- 2 cups Water
For Roasting & Grinding
- 2 inch Cinnamon
- 2 tsp Fennel Seeds
- 2 no Cardamom
- 1 large Onion peeled & sliced
- 4 cloves Garlic peeled
- 4 no Dry Red Chilli
- 1 large Tomato cubed
- 10 no Cashews
For Making Curry
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- ½ tsp Sugar optional
- Salt to taste
- 4 tbsp Coriander leaves chopped finely
Instructions
- Take a tsp of oil in a pressure cooker. Add in cubed beets and saute for couple of mins. Now add in water, cover the pressure cooker and cook for 5 whistle. Reduce the heat and simmer for 10 mins. Switch off the heat and let the steam escape all by itself. Set aside till use.
- In a kadai, add in all the roasting ingredients and cover it up. Cook it for 15 mins till everything is cooked. Now take them in a blender and make into a fine puree.
- In the same kadai. Add a tblspn of oil and heat it up. Crackle in cumin seeds. Now add in the ground masala and mix well. Cook till oil separates from it.
- Now add in salt to taste and even a touch of sugar. Add in the cooked beets along with the water and mix well. Cover the kadai and simmer for 10 mins. Adjust the water content as needed. Garnish with coriander leaves and serve with chapati.
Notes
- Saute the onion ,tomato until they are golden brown and caramelized.
- Cool down the masala paste ingredients after sauteing, and grind them into smooth paste.
- For a more spicy version, you can also add green chilli to the paste.
- I have used cashew nuts for the thickness of the kurma. You can also add 2 tablespoons of coconut for masala paste.
- After adding the cooked beetroots to the kurma base, simmer them on low heat for at least 10 to 15 minutes. This helps to allow the flavours to blend beautifully.
- Adjust water according to your consistency.
- For a more vibrant color kurma, you can add kashmiri chilli powder.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Hamaree Rasoi
Lovely and colorful looking beetroot kurma. This is a new one . have bookmarked it for near future.
Deepa
Torviewtoronto
delicious flavours
Priya Suresh
Love the colour of the kurma,seriously makes me drool..
Anonymous
Self explanatory picture description making it more easier to cook. Final product tasty too...
Anonymous
Tried and It turned out very yummy
Anonymous
Instead of cashew nuts, what do we add Arthi ?
Aarthi
@Anonymousu can add khus khus or badam
sudha sree
Its tastes very good and looks colorfull
Pushpa
Very well done aarthi.. I learnt cooking from your blog only dear.. one clarification.. can we also add a piece of ginger when we add garlic.
Aarthi
Yes u can use
susi
tried this kurma...very yummy ..taste great....can we add mushroom instead of beet for this kurma??
Aarthi
@susiyes u can add
Anonymous
Tried this..Really delicious taste