Hello everyone,
Yesterday, I had boiled the beetroot in pressure cooker and wanted to prepare beetroot curry. Due to shortage of time, I postponed it to evening. While on my way back home from work, the idea of preparing kurma struck me. My husband is a die hard fan of kurma, kootu and also such stuff. Inorder to impress the mouths I feed, one of them being that of my toddler, I decided to prepare the kurma. I had plans to make dosa and this kurma goes really well with that.
Ingredients:-
Beetroot - 1 cup, peeled and cut into pieces.
For grinding:-
Set 1:
Set 2:
Preparation:-
Pressure cook the beetroot in 1/2 cup water for 1 whistle and set aside. Grind the set 1 ingredients. In a pan, add the refined oil and ghee. When they become hot, add the mustard seeds and let it splutter. Add the bay leaf and pattai. Add the ground paste of set 1 and fry it until the raw smell goes off. Add the cooked beetroot along with the water and the turmeric powder and stir it. In the meantime, grind the set 2 ingredients and add it to the pan. Add salt and let this come to a boil. You can add the water as per your consistency preference. Transfer this to a serving bowl. This goes really well with dosa, chappathi and rice.
P.B- Since beetroot is on the sweeter side, you can add more chillies if you prefer it on the spicier side. Instead of beetroot, you can use any vegetable of your choice. You can also have an assorted set of veggies. Add tomato, if you want the kurma to be a little tangy.
Yesterday, I had boiled the beetroot in pressure cooker and wanted to prepare beetroot curry. Due to shortage of time, I postponed it to evening. While on my way back home from work, the idea of preparing kurma struck me. My husband is a die hard fan of kurma, kootu and also such stuff. Inorder to impress the mouths I feed, one of them being that of my toddler, I decided to prepare the kurma. I had plans to make dosa and this kurma goes really well with that.
Ingredients:-
Beetroot - 1 cup, peeled and cut into pieces.
Water - 1/2 cup
Patta - 1 small piece
Bay leaf - 1
Turmeric powder - 1 tsp
Salt - to taste
Refined oil - 1tbsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
For grinding:-
Set 1:
Green chilly - 2
Red chilly - 3
Garlic - 6
Onion - 1 large
Set 2:
Coconut - 1/2 cup, grated
Perunjeeragam - 1 tbsp
Cardamom - 3 no.s
Preparation:-
Pressure cook the beetroot in 1/2 cup water for 1 whistle and set aside. Grind the set 1 ingredients. In a pan, add the refined oil and ghee. When they become hot, add the mustard seeds and let it splutter. Add the bay leaf and pattai. Add the ground paste of set 1 and fry it until the raw smell goes off. Add the cooked beetroot along with the water and the turmeric powder and stir it. In the meantime, grind the set 2 ingredients and add it to the pan. Add salt and let this come to a boil. You can add the water as per your consistency preference. Transfer this to a serving bowl. This goes really well with dosa, chappathi and rice.
P.B- Since beetroot is on the sweeter side, you can add more chillies if you prefer it on the spicier side. Instead of beetroot, you can use any vegetable of your choice. You can also have an assorted set of veggies. Add tomato, if you want the kurma to be a little tangy.
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