Spicy and Delicious Beetroot Kurma (Curry) Recipe
Colorful, Mildly Sweet, and Spicy Beetroot Side Dish
This beetroot kurma is an appetizing, mildly sweet, and spicy curry that you can serve as a side dish with flatbreads, roti, chapati, or plain rice. I made this yummy dish in just 45 minutes.
Beets are not only tasty and attractive, they are also very healthy. They are an excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorus, vitamins B6 and C, iron, and dietary fiber. This vegetable is also low in saturated fat and cholesterol.
- 2 cups beetroot, chopped into medium-sized cubes
- 1 cup potato, chopped into big cubes
- 1/4 inch ginger
- 4 garlic cloves
- 1 cup onions, finely chopped
- 1 cup tomatoes, finely chopped
- 5 cashew nuts (optional, for a richer gravy)
- 1/2 tsp fennel seeds
- 1/4 cup grated coconut
- 2 tsp roasted gram dal
- 2 cardamom
- 1/2 inch cinnamon stick
- 3 cloves
- 2-3 tsp poppy seeds
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 tsp coriander seeds
- 1/4 tsp turmeric powder
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp fresh green coriander, finely chopped
- 1 bay leaf
- 1/2 tsp dry mango powder (amchur powder)
- salt to taste
- Add diced beetroots and potatoes to a pressure cooker. Throw in some salt. Add sufficient water to soak the cubes.
- Cook it in a pressure cooker up to 4 whistles. Turn off the heat. Set aside.
- In the meantime, make the spicy paste for the gravy: In a mixer or blender, add grated coconut, fried gram, poppy seeds, ginger, garlic, fennel seeds, cardamom, cloves, cinnamon, and coriander seeds.
- Dry-grind the mixture. Add some water, and make a fine paste. Set aside.
- Heat oil in a deep-bottomed pan. Throw in bay leaf. Saute for 5 seconds. Add cumin. Saute until they sizzle.
- Throw in chopped onions. Add some salt. Saute until onions become golden brown.
- Add chopped tomatoes. Stir-cook the mixture until the tomatoes get mashed. Sprinkle some water to cook it nicely.
- Add turmeric powder, red chili powder, and garam masala powder. Saute for 15 seconds.
- Add the ground gravy mix. Stir-cook until the raw smell disappears.
- Add cooked beetroot and potato mix.
- Add remaining salt and dry mango powder. Boil the mixture, adding sufficient water to get a semi-solid gravy. Simmer for 3-4 minutes. Turn off the heat.
- Throw in chopped fresh green coriander leaves. Mix well.
- Serve it as a side dish with plain rice, roti, chapati, or flatbreads. Enjoy the taste.
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|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 22 g||7%|
|Sugar 0 g|
|Fiber 3 g||12%|
|Protein 18 g||36%|
|Cholesterol 4 mg||1%|
|Sodium 152 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|