Beetroot Kurma (A Spicy Beetroot Curry)
Colorful, Mildly Sweet, and Spicy Beetroot Side Dish
Beets are excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorous, vitamin C, iron, vitamin B 6, and dietary fiber. They are low in saturated fat and cholesterol.
Beetroot is a tasty and attractive vegetable. This beetroot kurma is an appetizing, spicy curry that you can use as a side dish for flat breads, roti, chapati, or plain rice. I made this yummy dish in 45 minutes.
Over to the detailed recipe!
- 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 rich 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, available in Indian stores
- 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, available in Indian stores
- salt to taste
Step-By-Step Instructions and Images for Making Beetroot Kurma
- Take diced beetroots and potatoes in a cooker container. 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 mean while, make the spicy paste for the gravy. For that, take a mixer or blender. Add grated coconut, fried gram, poppy seeds, ginger, garlic, fennel seeds, cardamom, cloves, cinnamon, and coriander seeds to it.
- First, dry grind them. Next, add some water, and make a fine paste. Keep aside.
- Heat oil in a deep-bottomed pan. Throw in bay leaf. Saute for 5 seconds. Add cumin. Saute till they sizzle.
- Throw in chopped onions. Add some salt. Saute till onions become golden brown.
- Add chopped tomatoes. Stir-cook the mix till 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 till the raw smell disappears from it.
- Add cooked beetroot and potato mix.
- Add remaining salt and dry mango powder. Boil the mix adding sufficient water to get a semi-solid gravy. Simmer it for 3-4 minutes. Turn off the heat.
- Throw in chopped fresh green coriander leaves. Mix well. Your favorite beetroot kurma is ready!
- Serve it as a side dish with plain rice, roti, chapati, or flat breads. Enjoy the taste.
Nutritional Information of Beetroot Kurma
|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.|