Chettinad Beetroot Kurma Recipe

Name: Chettinad Beetroot Kurma Recipe
Prep time: 30 min
Cuisine: Chettinad
Ingredients: 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; Ingredients for the Chettinad masala; 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)

By Admin

Prep Time Total in 30 M

Course Lunch

Cuisine Chettinad

Diet Vegetarian

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.

Ingredients

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
Ingredients for the Chettinad masala
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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Add the beetroot cubes and saute for a minute

Step 6

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

Step 7

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

Step 8

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