Food & Drink Magazine

Beetroot Kurma - Treat to Your Taste Buds

By Lifenspice @lifenspice
Beetroot Kurma - Treat to your taste buds
The whole of last week turned out to be a bad one with me down with a flu and being restricted at home and off work. Initially it was relaxing but soon i had had enough of it. Now just waiting to go back to work.
I made this Beetroot Kurma to satisfy my cravings and to get that lost taste back to my mouth. It was a welcome change from the regular Beetroot sambar, chutney etc. So here goes the recipe. Enjoy!
Beetroot Kurma - Treat to your taste buds

1 big Beetroot skin removed and chopped into small cubes
1 onion finely chopped
1 inch piece of cinnamon
1/2 tbsp oil
Coriander leaves for garnishing
Salt to taste
Grind to a paste adding little water:
3 tbsp grated fresh/dry coconut
4-5 red dry red chillies (adjust according to taste)
1 handful peanuts
1 tsp cumin seeds
4-5 garlic pods
1 small piece of ginger
1 tbsp coriander/dhania seeds
Pressure cook beetroot or microwave with little water till soft.
Heat oil in a pan, add cumin seeds and curry leaves. When cumin seeds begin to sizzle, add the chopped onion and cinnanon and saute till onion turns golden brown in color.
Now add in the ground paste and saute till the raw smell goes away. Add enough water to get the consistency of your choice and mix in the boiled beetroot. Add salt, mix well and bring to a boil. Simmer for 3-4 mins.
Serve hot garnished with coriander leaves. This goes well with rice or any Indian bread.
Serves: 3
Cooking time for beetroot: 20 mins
Preparation time: 10 mins

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