Beetroot Kurma / Beetroot Potato Kurma - South Indian Style

This coconut based beetroot gravy / kurma is a perfect accompaniment for chappathi, poori or any Indian bread varieties; also a tasty way of including this health rich vegetable in our diet!

Serves - 4 to 5 persons 
Ingredients:

Beetroot – 1 (big)
Potato - 1 (medium size)
Onion – 1(finely chopped)
Tomato – 1 (finely chopped)
Ginger garlic paste - 1 ½ tsp
Turmeric powder – ½ tsp
Red chilli powder - 1 tsp
Salt - to taste
Coriander leaves – to garnish

To Grind:
Grated Coconut – ¾ cup
Cashew nut - 5
or
Roasted channa dhal (pottukadalai) - 2 tsp (I used this)
Fennel seeds (saunf) – 1 tsp

For Seasoning:
Oil - for seasoning
Cinnamon – 1
Cloves – 2
Cardamom – 1
Bay leaf- 1

Directions:

Wash and scrape the skin of beetroot and potato; cut into bite size cubes. Keep aside.

Pressure cook beetroot and potato for one whistle adding very little water. Keep aside.

Grind coconut, roasted channa dhal and fennel seeds using water; keep aside.

Heat oil in a kadai; season it with bay leaf, cinnamon, cloves and cardamom.  After it crackles, add finely chopped onion and fry till colour changes.

Saute till the colour changes after that add ginger garlic paste, tomatoes, red chilli powder and salt.

Fry till tomato melts. Add little water, if it sticks to the pan.

Then add coconut paste and cooked vegetable along with a cup of water.  Mix well.

Close the pan with a lid and allow it to boil till the gravy thickens. Let it simmer for 10 minutes or till the oil comes out.

Garnish with coriander leaves and serve hot.

Beetroot Kurma

Note:

You can also prepare this dish using only beetroot and without potato.

Adjust the water quantity and spice level according to your taste.

Check also my other Beetroot recipes

Beetroot Halwa (Sweet Beetroot Pudding)
Beetroot Raita / Pachadi - Kerala Style

Beetroot Poriyal / Beetroot Stir Fry