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Beetroot Kurma (Korma) Recipe

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.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 100kcal

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

Serving: 1servings | Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 467mg | Potassium: 448mg | Fiber: 4g | Sugar: 8g | Vitamin A: 314IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg
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