My mom is a Kurma specialist. Growing up, Vegetable Kurma was one of my favorites and Amma made it atleast once a week. On the days she used to make Kurma, I would have an extra dosa or chapati, for it used to be very very tasty. I still don’t know how my Mom used to take care of the house, kitchen and the cooking while handling a bunch of people – including the in-laws. I don’t remember a time my parents took on a vacation or missed any one of their responsibilities. They both worked really hard – my dad earning the bread and butter while my mom kept the house well. Sorry I digressed! Some recipes are so close to my heart that I can’t stop with just sharing the recipe.
Beetroot was not my favorite vegetables growing up and the only way I would devour it is as Beetroot Halwa. And then mom started preparing this beetroot Kurma and it was a huge success with us kids. Right from the color to the taste, everything is so appealing! Couple of months back when my parents visited us, Amma was making this beetroot Kurma for dinner and I quickly clicked the pictures of the recipe. Yes, this recipe has been in my drafts for the last two months. I thought - better late than never and here I am posting this recipe. For those of us who are fans of beetroot as much, this recipe is a savior.
Check out the other Kurma recipes on this blog!
To make Beetroot Kurma
What I used –
- Onion, 2 large
- Beetroot Chopped, 1 cup
- Coconut Chopped, ½ cup (or less)
- Green Chillies, 2 – 3
- Fresh Coriander Leaves, 2-3 tablespoon (chopped)
- Fresh Mint Leaves, 2-3 tablespoon (chopped)
- Ginger Garlic Paste, 1 tsp
- Red Chilli Powder, ½ teaspoon (optional)
- Garam Masala Powder, ½ teaspoon (optional)
- Turmeric Powder, ½ tsp
- Salt, as required
- Mustard Seeds, ½ tsp
- Cumin Seeds, ½ tsp
- Oil, 2 tsp
- Water, as required
How I made –
1. In a pan, heat oil. Add cumin seeds and mustard seeds. Let them splutter. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a couple of minutes.
2. Add chopped beetroot pieces and cook on low flame till half done. Add turmeric powder and required salt. Cook covered for a 4-5 minutes. Sprinkle some water and continue to cook until beetroot is done.
3. Meanwhile, make a smooth paste of coconut, coriander leaves, mint leaves and green chillies in a mixer grinder. Once the beetroot is ¾th cooked, add this prepared paste to the beetroot mixture and mix well. Add some water if required.If using, add red chilli powder and garam masala powder. Check for salt and spiciness. Cook on low heat for 4-5 mins. Remove from heat.
4. Serve hot with dosa/rotis/chapathi/rice/pulav.
- The masala paste can be prepared in advance and stored in refrigerator.
- Cloves, cardamom, cinnamon, bay leaf can be added in the oil at the beginning if you want the Kurma to be more flavorful. Can be skipped as well.
- Additionally, poppy seeds can be added in the coconut mixture while blending.
- I sometimes do not add red chilli powder or garam masala powder at all. If the green chillies are not very spicy, additionally these can be added.
- Do not boil over a high flame once coconut is added – the mixture can curdle or split. Cook on low flame but not more than 5 mins.
- For additional spiciness, split green chilies can be added to the oil at the beginning.